{"id":6311,"date":"2019-03-16T20:15:10","date_gmt":"2019-03-16T20:15:10","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=6311"},"modified":"2019-03-16T20:15:10","modified_gmt":"2019-03-16T20:15:10","slug":"kaeseknoedel-mit-krautsalat","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/03\/16\/kaeseknoedel-mit-krautsalat\/","title":{"rendered":"K\u00e4sekn\u00f6del mit Krautsalat"},"content":{"rendered":"

Zutaten<\/strong>
\nKn\u00f6del:
\n400g Schichtk\u00e4se
\n175g Kastenwei\u00dfbrot
\n100g Butter
\n3 Eigelb
\n1 Ei
\n1 Msp. abgeriebene Zitronenschale
\netwas Salz, Pfeffer, Muskat
\n50g Emmentaler am St\u00fcck, circa<\/p>\n

Salat:
\n500g Wei\u00dfkraut
\n2 El Apfelessig
\n3 El Sonnenblumen\u00f6l
\n1 Tl K\u00fcmmel
\netwas Salz, Pfeffer<\/p>\n

Sauce:
\n1 Schalotte
\n1 El Butter
\n1 Tl Mehl
\n125 ml Gem\u00fcsebr\u00fche
\n125 ml Cr\u00e8me fra\u00eeche
\n1\/2 Bund glatte Petersilie
\netwas Salz, Pfeffer, Muskat<\/p>\n

Zubereitung<\/strong>
\nDen Schichtk\u00e4se gut abtropfen lassen.<\/p>\n

Vom Brot die Rinde entfernen und das Brot in ca. 5 mm gro\u00dfe W\u00fcrfel schneiden.<\/p>\n

Butter in einer Sch\u00fcssel schaumig r\u00fchren, nach und nach die Eier unterr\u00fchren. Zitronenschale, eine Prise Salz, Pfeffer und Muskat zugeben. Unter die schaumig geschlagene Masse die Brotw\u00fcrfel und den Schichtk\u00e4seheben, die Sch\u00fcssel mit einer Frischhaltefolie abdecken und im K\u00fchlschrank mindestens 20 Minuten quellen lassen.<\/p>\n

In der Zwischenzeit vom Kraut den harten Strunk entfernen, dann das Kraut sehr fein schneiden oder hobeln. Kraut in eine Sch\u00fcssel geben und mit Apfelessig und Sonnenblumen\u00f6l anmachen. K\u00fcmmel fein hacken und untermischen, Krautsalat mit Salz und Pfeffer abschmecken und ziehen lassen.<\/p>\n

Den K\u00e4se in 2 cm gro\u00dfe W\u00fcrfel schneiden. Dann aus der Masse Kn\u00f6del formen und in die Mitte eines jeden Kn\u00f6dels einen K\u00e4sew\u00fcrfel eindr\u00fccken.<\/p>\n

In einem Topf mit Salzwasser die Kn\u00f6del am Siedepunkt ca. 15 Minuten pochieren. Dann herausnehmen und abtropfen lassen.<\/p>\n

F\u00fcr die Sauce die Schalotte sch\u00e4len, fein schneiden in Butter anschwitzen, mit Mehl best\u00e4uben und mit Gem\u00fcsebr\u00fche und Cr\u00e8me fra\u00eeche aufgie\u00dfen. Alles mit dem Schneebesen glatt r\u00fchren und 5 Minuten durchkochen. Petersilie absp\u00fclen, trocken sch\u00fctteln, fein hacken und unter die Sauce mischen. Mit Salz, Pfeffer und Muskat w\u00fcrzen.<\/p>\n

Den Krautsalat nochmals abschmecken.<\/p>\n

Kn\u00f6del mit der Sauce und dem Krautsalat anrichten.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten Kn\u00f6del: 400g Schichtk\u00e4se 175g Kastenwei\u00dfbrot 100g Butter 3 Eigelb 1 Ei 1 Msp. abgeriebene Zitronenschale etwas Salz, Pfeffer, Muskat 50g Emmentaler am St\u00fcck, circa Salat: 500g Wei\u00dfkraut 2 El Apfelessig 3 El Sonnenblumen\u00f6l 1 Tl K\u00fcmmel etwas Salz, Pfeffer Sauce: 1 Schalotte 1 El Butter 1 Tl Mehl 125 ml Gem\u00fcsebr\u00fche 125 ml Cr\u00e8me … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6],"tags":[799,800],"class_list":["post-6311","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","tag-kaeseknoedel","tag-krautsalat","item-wrap"],"yoast_head":"\nK\u00e4sekn\u00f6del mit Krautsalat<\/title>\n<meta name=\"description\" content=\"Hauptgerichte - 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Oktober 2013","format":false,"excerpt":"Zutaten 1 Kopf Wei\u00dfkraut; ca. 750 g 1 TL Salz 100 g Durchwachsenes Wammerl - R\u00e4ucherspeck 1 kleine Zwiebel 1 Knoblauchzehe 3 EL Wei\u00dfweinessig 125 ml Wasser 1 TL Fleischbr\u00fche oder Gem\u00fcsebr\u00fche 1\/2 EL K\u00fcmmelk\u00f6rner 1 TL Scharfer Senf 4 EL \u00d6l Schwarzer Pfeffer 1 Bund Petersilie Zubereitung Krautkopf vierteln,\u2026","rel":"","context":"In "Salat"","block_context":{"text":"Salat","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/salat\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6318,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/03\/19\/mett-schinkenpflanzerl-mit-krautsalat\/","url_meta":{"origin":6311,"position":2},"title":"Mett-Schinkenpflanzerl mit Krautsalat","author":"Steffen","date":"19. M\u00e4rz 2019","format":false,"excerpt":"Zutaten 4 Bratw\u00fcrste grob (\u0155 100 g) 4 Bratw\u00fcrste fein (\u0155 100 g) 80 g Gekochten Schinken 2 Zwiebeln (\u0155 60 g) 2 El Oliven\u00f6l 2 El Schnittlauchr\u00f6llchen 2 El Gehackte Petersilie 4 kleine Laugenbrezen 2 Eier 3 Zweige Thymian 3 El Oliven\u00f6l Salz, Pfeffer KRAUTSALAT 400 g Wei\u00dfkraut geschnitten\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6316,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/03\/18\/bayerischer-krautsalat-mit-schnittlauchroellchen\/","url_meta":{"origin":6311,"position":3},"title":"Bayerischer Krautsalat mit Schnittlauchr\u00f6llchen","author":"Steffen","date":"18. M\u00e4rz 2019","format":false,"excerpt":"Zutaten 400 g Wei\u00dfkraut geschnitten 80 g Zwiebelw\u00fcrfel 50 g Rohe Schinkenw\u00fcrfel 2 El Oliven\u00f6l 50 ml Obstessig 1\/2 Tl K\u00fcmmel 1 Tl Zucker 1 El Schnittlauchr\u00f6llchen Pfeffer & Salz Zubereitung Zwiebeln in hei\u00dfem Oliven\u00f6l glasig angehen lassen, Schinkenw\u00fcrfel zuf\u00fcgen, mit angehen lassen und zum geschnittenen Wei\u00dfkraut geben. K\u00fcmmel, Zucker,\u2026","rel":"","context":"In "Beilagen"","block_context":{"text":"Beilagen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/beilagen\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5127,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/20\/ricotta-rollmopse\/","url_meta":{"origin":6311,"position":4},"title":"Ricotta-Rollm\u00f6pse","author":"Steffen","date":"20. Februar 2013","format":false,"excerpt":"Zutaten 125 g Ricotta 100 ml Schlagsahne Pfeffer & Salz Zucker Cayennepfeffer 6 Stiele Kerbel 4 Stiele Glatte Petersilie 2 EL Schnittlauchr\u00f6llchen 1 TL Abgeriebene Zitronenschale 2 Scheiben Vollkornbrot 6 Rollm\u00f6pse Zubereitung Ricotta und Schlagsahne mit den Quirlen des Handr\u00fchrers 2-3 Minuten steif schlagen. mit Salz, Pfeffer. Zucker und Cayennepfeffer\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/fisch-2\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6305,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/02\/17\/feldsalat-mit-westfaelischem-dressing-und-schweinebaeckchen\/","url_meta":{"origin":6311,"position":5},"title":"Feldsalat mit westf\u00e4lischem Dressing und Schweineb\u00e4ckchen","author":"Steffen","date":"17. Februar 2019","format":false,"excerpt":"Zutaten 1 Bund \u00a0Suppengem\u00fcse (M\u00f6hre, Sellerie und Lauch)1 El Pfefferk\u00f6rner1\/2 \u00a0Tl Senfsaat1 El P\u00f6kelsalz (vom Metzger)8 Jungschweineb\u00e4ckchen 1 kleine Zwiebel1\/2 Knoblauchzehe1 El Traubenkern\u00f6l50 g \u00a0feine Speckw\u00fcrfel50 ml \u00a0Wei\u00dfwein1 kleine Kartoffel, vorwiegend festkochend (ca. 50 g)200 ml \u00a0Rinderbr\u00fche1 Lorbeerblatt200 g\u00a0Feldsalat3 Scheibe \u00a0Toastbrot2 -3 El Butter2 El Pinienkerne1\/2\u00a0Tl Senf4 El Wei\u00dfweinessig100 ml\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/6311","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=6311"}],"version-history":[{"count":2,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/6311\/revisions"}],"predecessor-version":[{"id":6313,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/6311\/revisions\/6313"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=6311"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=6311"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=6311"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}