White cabbage pan with potato dumplings and mushrooms

Ingredients for 4 servings:

• 600 g white cabbage
• 200 g mushrooms
• 2 tbsp butter
• 500 g Schupfnudeln (refrigerated section)
• salt and pepper
• 1 bunch of chives
• 3 tbsp sour cream
• 200 ml water or vegetable stock

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegetarian

Trim and wash the white cabbage, and cut into strips. Trim and slice the mushrooms. Heat butter in a large pan. Fry the dumplings until golden brown, then remove from the pan. Add the mushrooms to the frying fat and fry briefly, then remove from the pan. Add the white cabbage strips to the frying fat, season with salt and pepper. Then pour in the liquid and sauté the cabbage for 15 minutes until soft. Meanwhile, finely chop the chives. Once the cooking time is over, stir the dumplings, mushrooms, and chives into the cabbage with sour cream and heat everything briefly. Serve hot.