6 garlic cloves, roughly chopped
1 red onion, sliced
200g speck, thickly sliced
250g Polish sausage, skin removed, thickly sliced
¼ cup extra virgin olive oil
3 baby cabbages, shredded
Salt & pepper
Pinch cayenne pepper
1 cup plain flour
⅓ cup milk
125g sour cream
2 tbsp butter, melted
4 spring onions, greens
1 bunch parsley
1 bunch dill
Place the skin of the speck in a hot pan and render. Add garlic, onion, speck, Polish sausage and extra virgin olive oil and cook until the sausage has begun to brown.
Add the shredded cabbage, salt, peppers and riesling, then cover with a lid and simmer for 1 hour.
To make the spaetzle, whisk plain flour, egg, sour cream, milk and a pinch of salt until it comes together as a thick, runny dough. You may need to add a little more or less milk to get a perfect consistency so add it gradually, fully incorporating it into the mixture before adding more.
Bring a large pot of salted water to a boil.
Place a spoonful of dough in a colander, the dough will be the perfect consistency if it doesn’t run through it quickly. Hold the colander over the pot of boiling water and press the dough through the colander into the boiling water. Gently stir with a wooden spoon. When they rise to the top, remove them from the pot. Transfer to a frying pan with melted butter over medium heat. Add spring onions, dill, parsley, and check for seasoning, add more salt and pepper if needed.
Serve the fried cabbage and spaetzle in a bowl with a dollop of sour cream.