Maultaschen three ways Swabian style. Authentic German recipes!

ground meat

🥗Healthier: tofu

💰Cheaper: lentils

Tofu provides a plant-based protein option, while lentils are more economical.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-dense, and frozen spinach is often cheaper and convenient.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats, while margarine is often less expensive.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are a whole grain alternative, and crushed crackers can be more affordable.

Heat soup in a pot and add maltashen, letting them simmer just below boiling point for 10 minutes.

Remove maltashen from the soup and set aside.

Slice the maltashen into pieces.

Heat butter in a pan and fry the maltashen until they have a slightly brown light crust, turning them carefully.

Remove the maltashen from the pan and set aside.

Add sliced onions to the same pan with more butter, cooking them over low heat until they are nicely browned.

Return the maltashen to the pan with the onions, adding salt and a lot of pepper.

Add 1 egg to the pan, reducing the heat to keep it slightly soft while mixing it with the maltashen and onions.

In a separate pan, add a piece of butter and heat it over low temperature.

Add maltashen to the pan, ensuring they touch the pan to develop a crust.

Add sliced onions to the pan, cooking them until they start to brown.

Add a pinch of sugar to the onions to caramelize them, then deglaze with red wine and some soup, letting it reduce.

Return the maltashen to the pan with the onions, allowing them to steam and absorb flavors until the liquid evaporates.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens