• Swabian Classics

    Traditional Swabian Spaetzle with lentils



  • Traditional

    German Cheese-Spaetzle



  • Asian cuisine

    Asian Mie-Noodle stir-fry with pike-perch fillet




Spaetzle and noodles can be prepared in so many ways. We invite you to peruse our collection of recipes, let yourself be inspired and discover new, proven, and sophisticated cooking suggestions. You’ll have the option of filtering by level of difficulty, or search by your favorite ingredients or pasta types and we’ll find suggestions that suit your tastes.

Try it out – we wish you lots of enjoyment and bon appetit!

next record

Marinated Roast Beef with Spaetzle and Cabbage

Marinated Roast Beef with Spaetzle and Cabbage


  1. To prepare the meat season well with salt and pepper and place in a large roasting tray
  2. For the marinade cook the vinegar and water with garlic, onions, bay leaf, peppercorns, sugar and cloves. Pour the marinade over the beef, cover and refrigerate overnight.
  3. Next day transfer the meat to a board and dry thoroughly with paper towels.
  4. Preheat a (griddle) pan and cook the meat with 2 tbsp oil on all sides. Add 2 cups of the marinade and simmer for 2,5 to 3 hours until the meat is tender.
  5. Transfer the meat to a warm platter and keep it hot. Thicken the gravy with starch flour. Stir in the sour cream and season with salt and pepper.
  6. For the sweet-sour cabbage quarter and finely shred the cabbages. Mix with cider vinegar with sugar in a large bowl.
  7. Meanwhile cook the bacon in a large skillet over medium heat until crisp. Remove.
  8. Sauté the chopped apple and the onion in the same skillet than the bacon until tender. Add water and the cabbage mixture. Cover and simmer for 30 to 35 minutes. Then stir in the remaining ingredients and simmer for another 5 minutes. Serve with the crisp bacon.
  9. Cook the ALB-GOLD Spaetzle in boiling salted water until al dente.
  10. Once everything is ready, cut the beef into slices and serve on a platter with gravy, Spaetzle and cabbage.


For the Swabian Sauerbraten the meat is marinated in vinegar, water, salt, cloves, and bay leaf. The meat is then braised in the oven in a sauce of beef broth and white wine. Swabian Sauerbraten is traditionally served with Spaetzle.

Ingredients [4 Servings]

  • 18 oz Spaetzle „Spelt Wholegrain“
  • 4 lb boneless chuck or rump roast
  • 2 tbsp vegetable oil
  • salt, pepper

For the marinate/gravy:

  • 2 cups wine vinegar
  • 2 cups water
  • 1 garlic clove
  • 3/4 cup sliced onions
  • 1 bay leaf
  • 10 peppercorns
  • 1/4 cup sugar
  • 3 whole cloves
  • 3 tbsp starch flour
  • 1 1/2 cups sour cream

For sweet-sour cabbage:

  • 1/2 cup cider vinegar
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 red cabbage
  • 2 bacon-strips, diced
  • 1 eating apple, peeled and chopped
  • 1/2 cup chopped onion
  • 1/4 cup water
  • 2 tbsp white wine vinegar
  • 1/2 tbsp salt
  • 1/4 tbsp pepper
  • 1/8 tbsp ground cloves