Sauerkraut and Spaetzle
A hearty, tangy skillet dish combining tender spaetzle with caramelized sauerkraut and crisp broccoli. Perfect for a quick weeknight dinner that feels both comforting and bright.
- Total time
- 30 min
- Servings
- 4
- Calories
- 320
- Protein
- 10g
Ingredients
- 12 oz spaetzle
- 2 cups sauerkraut
- 2 cups broccoli florets
- 1 medium onion
- 2 tbsp olive oil
- 1 tsp caraway seeds
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Cook the 12 oz spaetzle in a large pot of salted boiling water until tender, about 3-4 minutes. Drain and set aside.
- 2
Heat the 2 tbsp olive oil in a large skillet over medium heat. Add the 1 sliced onion and cook until soft and golden, about 8 minutes.
- 3
Add the 2 cups sauerkraut and 1 tsp caraway seeds to the skillet. Cook, stirring occasionally, until the sauerkraut is heated through and slightly caramelized, about 5 minutes.
- 4
Add the 2 cups broccoli florets and 2 tbsp water to the skillet. Cover and steam until the broccoli is bright green and crisp-tender, about 4 minutes.
- 5
Add the cooked spaetzle to the skillet. Season with the 0.5 tsp salt and 0.25 tsp black pepper. Toss everything together and cook until heated through, about 2 minutes. Serve warm.
Tools you’ll need
- Large pot
- Colander
- Large skillet with lid
- Chef's knife
- Cutting board
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