in Germany

Cabbage dumplings with cream and Parmesan

updated

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Ingredients for 3 servings:

  • 1 onion(s)
  • some oil for frying
  • 100 g diced ham
  • 500 g wine sauerkraut
  • 400 ml cream or 200 ml cream and 200 ml milk
  • n. B. Pfeffer
  • Caraway seeds
  • nutmeg
  • 500 g Schupfnudeln, ready-made product
  • 50 g Parmesan

Instructions

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

delicious variation of the Swabian classic

Finely chop the onion and sauté in a pan with a little oil. Add the diced ham and cook for a while. Then add the cabbage and 200 ml of cream. Season the cabbage with pepper, ground caraway, and nutmeg and simmer uncovered for 10-15 minutes. In the meantime, grate the Parmesan cheese. Add the dumplings to the pan and add another 200 ml of cream or milk. Stir in the grated Parmesan cheese and leave everything in the pan until the dumplings are completely heated through and have a creamy consistency.

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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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