Schupfnudel and savoy cabbage gratin with smoked pork

Ingredients for 4 servings:

• 1 small head of savoy cabbage (cleaned approx. 500 g)
• 150 g onion(s)
• 200 g lean smoked pork, boneless
• 125 ml vegetable stock
• 400 g Schupfnudeln from the refrigerated section
• 125 g sour cream
• 1 tsp mustard, medium hot
• 50 g cheese, grated
• salt and pepper
• Caraway powder
• 1 tbsp chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

quick, hearty autumn/winter dish

Remove the coarse outer leaves from the savoy cabbage, quarter the cabbage, and remove the stalk. Rinse and drain the savoy cabbage, then cut into strips. Peel the onion, halve it, and finely slice it. Heat a little oil in a large pot and sauté the onion strips, stirring occasionally. Add the savoy cabbage strips, season with salt, and simmer with the lid on. Pour in the vegetable stock and simmer for 10-15 minutes until al dente. Meanwhile, cut the smoked pork into small cubes and mix with the savoy cabbage along with the potato dumplings. Reduce the heat, fold in the sour cream, and season to taste with mustard, salt, pepper, and caraway. Pour the potato dumplings and savoy cabbage mixture into a baking dish (approx. 20 x 30 cm), sprinkle with the grated cheese and chives. Bake in a preheated oven at 200°C top/bottom heat for about 25 minutes until golden brown.