Ingredients:
approx 1 lb of Spaetzle or Egg Noodles
Spaetzle Recipe Here

Squash Spaetzle is what I used

Cabbage Fry (JaegerKohl)

8 cups Cabbage (preferebly Spitzkohl, or Napa)
3 oz Bacon
1 large yellow onion
a1 teaspoon caraway Seed
1 teaspoon salt
1 teaspoon pepper
1 teaspoon marjoram

Au gratin topping:

1/4 cup Parmesan
1/4 cup Bread Crumbs
paprika (optional)

Oil for cooking

Directions:

1. Cut the cabbage in a 1 inch dice, I used about half the head of cabbage.

2. Cut the onion in strips and the bacon in narrow stips also.

3. Fry the bacon till it has sweated and is not crisp but lightly browned.
Add the onions and cook until tender.
Reserve the bacon and onons in something like a bowl ready to add later.

4. Add just a little oil and fry half the cabbage and half the caraway seed
till it is tender but still a little crisp. Reserve to another pan.
Fry the other half just a little less so you have 2 textures.

5. Now fry the Spaetzle in butter or oil till lightly browned. Throw the sauerkraut in with some of the spaetzle to brown it a little.

6. Blend the cabbbage and the spaetzle and put it in a 12 inch skillet

7. Bake in the oven for 15 -20 min until lightly browned and the edges bubbling hot.

8. Serve with a Roasted Meat or Schnitzel or even as an entree.