Cabbage Spaetzle with Quinoa

Pasta dishes are always a good idea!

Stir quinoa-wheat flour mixture, salt and eggs and add enough lukewarm water to make a heavy dough. Let dough stand for another hour. Add more liquid if necessary.

Roughly chop the onions or cut them into rings and roast them in butter until they are nice and light brown.

Squeeze the sauerkraut and heat it in a frying pan, add the sparrows scraped out of the dough and roast the whole thing together, season with pepper and caraway and sprinkle with the browned onions and bring to the table.

Jörg Weinkauf

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