in Germany

Schupfnudel pan with sauerkraut

updated

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Ingredients for 3 servings:

  • 500 g potato dumplings
  • 1 gr. can/n sauerkraut
  • 300 g Cabanossi
  • 200 g sour cream
  • 1 bunch of chives
  • 100 ml vegetable stock
  • salt and pepper
  • Paprika powder, sweet
  • chili flakes
  • possibly mustard

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

First, put the sauerkraut and vegetable stock on a pan and heat through. Pierce the Cabanossi several times and add them to the sauerkraut in the pot. Meanwhile, fry the Schupfnudeln in a non-stick pan without oil until lightly browned. Season the sour cream with salt, pepper, paprika, and chili flakes. Stir the finely chopped chives into the sour cream. You can also add a bit of mustard to taste. Slice the Cabanossi and mix them with the sauerkraut into the Schupfnudeln. Then add the sour cream. Season again if desired and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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