Spaetzle

To make the spaetzle, mix eggs, quark, buttermilk, salt and a little nutmeg. Add the flour and stir well. Beat the dough vigorously with a wooden spoon until bubbles form. Let the dough rest for about 20 minutes.

Bring plenty of salted water to the boil in a large pot. Press portions of the spaetzle dough into the boiling water using a spaetzle press, or grate it in with a spaetzle grater. Once the spaetzle rise to the surface, lift them out with a skimmer and place in a bowl of cold water. Drain in a sieve and leave to dry. Repeat until all the dough is used.

Place Kühne barrel sauerkraut in a pot, cover and simmer gently for about 10 minutes, stirring occasionally. In a large frying pan, heat oil and butter. Fry the spaetzle until golden all over, then add the sauerkraut mixture and heat everything through for about 5 minutes while stirring. Season with salt and pepper. Rinse the parsley, pat dry, pick the leaves and chop them. Sprinkle over the sauerkraut spaetzle pan.