in Recipes

Schupfnudeln with sauerkraut and paprika

updated

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Ingredients for 1 servings:

  • 1 bell pepper(s)
  • 1 m.-sized onion(s)
  • 250 g Schupfnudeln, cooked, from the refrigerated section
  • 1 can sauerkraut (280g drained weight)
  • 1 tsp oil
  • 1 tbsp tomato paste
  • 1 tbsp sour cream
  • 50 ml vegetable stock
  • 1 pinch of caraway seeds
  • some salt and pepper
  • Paprika powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

WW-compatible

Dice the onion and bell peppers and drain the sauerkraut. Heat the oil in a pan, fry the dumplings for about 5 minutes until golden brown, remove and set aside. Briefly fry the diced onion in the same pan, add the tomato paste and sauté, then add the diced bell peppers and sauerkraut. Season to taste, pour in the broth, and simmer with the lid closed for about 10 minutes. Stir in the dumplings at the end, reheat briefly, and drizzle with 1 tablespoon of sour cream to serve.

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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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