Cook the spaetzle in boiling salted water according to package instructions, then drain.
Cook the broad beans in boiling salted water for 4-5 minutes. Quench beans cold and remove the white skin.
Clean, wash and quarter the pointed cabbage and cut from the stalk into strips. Peel the skin of the kabanossi, cut the sausage into slices.
Heat the oil in a large frying pan. Fry the Kabanossi in it while turning. Fry the spaetzle briefly. Take out both. Fry cabbage and beans in hot frying fat for about 5 minutes, turning them over. Season with salt and pepper.
Add a good 1/4 l water, bring to the boil, stir in the stock and cook for 3-4 minutes. Fold in Kabanossi and Spätzle, heat up briefly. Serve.