Spaetzle with Sauerkraut

Spaetzle with Sauerkraut


11 people made this

About this recipe: I am from Germany and this is one of our favourite foods to make. Homemade authentic spaetzle with sauerkraut and breadcrumbs sauteed in butter. Delicious.


Serves: 6 

  • 1 tablespoon vegetable oil
  • 525g plain flour
  • 1 tablespoon salt
  • 8 large eggs
  • 250ml water
  • 400g sauerkraut
  • 100g butter
  • 4 tablespoons plain breadcrumbs

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Fill a large pot with water, add oil and bring to the boil.
  2. Place flour in a large mixing bowl and make a well in the middle. Add salt, eggs and water and beat the dough until smooth and bubbly. The dough should have a thick consistency. Fill a spaetzle press with the dough and squeeze into the boiling water (you may use a colander to push the dough through or a wooden cutting board and scrape dough little by little with a knife into the water).
  3. When the spaetzle float to the top of the pot, drain. Place half of the spaetzle in a glass baking dish and add a layer of sauerkraut on top. Add another layer of spaetzle and sauerkraut. Cover the dish while working to keep warm.
  4. In a separate pan melt the butter and add breadcrumbs just long enough to moisten them. Top the spaetzle with the breadcrumbs. Serve all layers together, or reheat the next day in a little bit of butter.

Recently viewed

Reviews (1)


Delicious. My family add some fried bacon to the onions and top with grated cheese - 12 Apr 2009

Write a review

Click on stars to rate