Preheat oven to 400°F / 200°C (conventional, not fan-assisted). Grease a baking tray with olive oil.
Remove the stalk from the red cabbage and cut the cabbage into 3 cm think slices. Quarter the shallot. Spread red cabbage and shallot on the baking tray. Drizzle generously with olive oil. Season well with sea salt and pepper, and sprinkle with balsamic vinegar.
Bake the cabbage for 25–30 minutes at middle rack until it is cooked and crispy in some places.
In the meantime, for the spaetzle: mix flour, salt, eggs, and water in a bowl, and with a wooden spoon, beat until dough starts to bubble. Allow to rest for 10 minutes.
In batches, press dough through a spaetzle press into boiling salted water. If you don't have a spaetzle press, push the dough through a large holed sieve or metal grater.
As soon as spaetzle float to the surface, remove from water with a slotted spoon. To keep the spaetzle warm, place into a large pan coated with some olive oil.
Briefly sauté spaetzle in a pan together with poppy seeds.
Using a fork (or your hands), take red cabbage and shallot apart, season to taste with salt and pepper, and arrange on spaetzle, or mix directly in pan.
If you like sauce with your spaetzle, you can serve the dish with our gravy.

For 2 Servings

FOR THE CABBAGE

500 g red cabbage

1 shalot

extra virgin olive oil

fine sea salt

1 tbsp balsamic vinegar

FOR THE SPAETZLE

150 g spelt flour

50 g wholemeal spelt flour

1/4 tsp fine sea salt

2 organic eggs (size M)

120 ml water

1 tbsp poppy seeds