Sauerkraut Spatzle

• 250 g sauerkraut, drained (about 2 cups)
• 1/2 onion
• 1 Tbsp olive or vegetable oil
• 2-3 juniper berries
• 1/4 tsp caraway seeds
• 1 bay leaf
• 2 whole cloves
• 1/2 cup (+ 1/4 cup for later) chicken, vegetable or other broth
• 2 servings packaged Spatzle or homemade one with recipe listed in Story section
• 1 Tbsp chopped parsley to garnish
• 1/2 onion, for frying into crispy onions
• 1 tbsp butter (for frying onion)

1. Slice onions thin and fry them in a sauce pan until translucent.
2. Add drained sauerkraut and the spices.
3. Saute for a 3-4 minutes.
4. Add the broth and bring to a boil.
5. Turn to low, cover and simmer for 30-45 minutes until sauerkraut is soft.
6. Make sure you check the level of liquid a few times during the cooking to make sure it hasn't cooked away completely.
7. Add a little water if too dry.
8. Meanwhile make the Spatzle.
9. You can use packaged one or use my recipe here to make it homemade: https://cookpad.com/us/recipes/279900-homemade-spatzle
10. Once sauerkraut is ready and Spatzle is cooked, add 1/4 cup broth to the sauerkraut and bring to a simmer again.
11. Remove the cloves, bay leaf and juniper berries and discard.
12. Add the drained Spatzle to the sauerkraut and stir until well mixed.
13. For the other half of the onion, slice it thin and brown it in butter until crispy (but not burnt!)
14. Dish out krautspatzle into serving dishes and top with the fried onions and chopped parsley.
15. Sprinkle pepper to taste.

sauerkraut, onion, olive, berries, caraway seeds, bay leaf, cloves, section, parsley, onion, butter

Taken from cookpad.com/us/recipes/279416-sauerkraut-spatzle (may not work)