Step 1

Make the knoephla (or feel free to substitute store-bought frozen knoephla.) Bring large pot of water to a boil and season with a small handful of salt.

Step 2

In a medium bowl, whisk together flour, baking powder, 1/2 teaspoon salt, a few turns of freshly ground pepper, nutmeg, and parsley. Stir in water and egg and mix to form a shaggy dough.

Step 3

Turn out the dough onto a clean work surface and knead for a few minutes, adding flour as needed to prevent sticking, until you have a smooth, stiff dough. Cover loosely with a damp towel or plastic wrap and let sit for 10 minutes.

Step 4

Roll the dough out into a 1/2-inch thick blob and cut into 1/2-1/4 inch squares, dusting with flour so they don't stick together. Boil for 8-10 minutes, until cooked through (if using store-bough knoephla, boil for the same amount of time.) Drain and set aside.

Step 5

Heat large skillet over medium-high heat and add Country Crock Plant Butter with Olive Oil. Add the green beans and corn, stirring occasionally, for 6-8 minutes. Add in the knoephla and cook for a few minutes, stirring occasionally, to get a little brown color on them. Reduce heat to medium-low, fold in the sauerkraut, and cook until warm.

Step 6

Finish with the Country Crock Plant Butter with Olive Oil and the Country Crock Plant Cream. Season with black pepper and, if needed, salt. Top with parsley and serve.