Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Boil 2 liters of salted water and cook 500 grams of fresh Spätzle according to package directions, then drain thoroughly and set aside.

2. 2

   Peel 2 medium ripe plantains and slice them into 1 cm thick rounds.

3. 3

   Melt 25 grams of unsalted butter in a large skillet over medium heat, then add the sliced plantains and cook for 3-4 minutes per side until golden brown, removing them from the skillet and setting aside.

4. 4

   Add the remaining 25 grams of unsalted butter to the same skillet, then sauté 1 large thinly sliced onion for 5-7 minutes until softened, before adding 300 grams of drained sauerkraut and cooking for an additional 3 minutes.

5. 5

   Stir in 2 tablespoons of German whole grain mustard and 100 ml of vegetable broth to the sauerkraut mixture, bringing it to a simmer, then incorporate the cooked Spätzle and golden-brown plantain rounds, gently tossing to combine.

6. 6

   Remove the skillet from heat, then fold in 100 grams of sour cream and 2 tablespoons of freshly chopped dill, seasoning with salt and black pepper to taste, and serve immediately.