Cabbage Potato Noodles with Smoked Pork

Preparation of potato noodles:

1. The day before, boil potatoes with their peel in well salted water. Drain, evaporate and then let cool down well.
2. If you don’t want to make them yourself, you need 300 g of potato noodles as a finished product from the self-service refrigerated shelf

Kasseler:

1. Peel the carrots and cut into large pieces. Peel and cut 1 onion into eighths. Heat 1 tablespoon of clarified butter in a saucepan and sear the Kasseler Kamm on all sides. During this, add the carrot and onion pieces and sauté them. When everything has taken on a little color, deglaze with 1 liter of water, turn the heat down, put a lid on the pot and let it simmer for 60 – 90 minutes. In between, check out the liquid and possibly add some more. Half of the meat should always be in it.
2. When it is done (it will then come off the bone almost by itself), remove it from the meat stock, loosen the bone and let it cool down. Do not dispose of the stock with the vegetables, it is needed for the herb, so keep it ready.

Sauerkraut:

1. 1 Peel the onion, cut into eighths and sauté in 1 tbsp clarified butter. Add the sauerkraut and all the spices, sauté briefly and deglaze with 1 – 2 soup ladles of the Kasseler brew. Turn the heat down and simmer gently with the pot closed until the cabbage is cooked through. Fish the vegetables from the meat stock, cut them into small pieces and add to the cabbage. Pour in 1 – 2 more brews so that the herb does not set. Possibly season with a little sugar.

Potato noodles:

1. Bring well-salted water to a boil in a large saucepan. Peel the potatoes from the previous day, cut them into small pieces and put them through a potato press. Add flour, egg and spices and quickly knead everything with your hands to a non-sticky dough. Turn it into a thick roll on a lightly floured work surface and cut off 1 cm thick slices from it. Then roll this back and forth several times with the cupped hand on the work surface, so that the typical Schupfnoodle shape is created (i.e. the two ends of the sides are somewhat pointed and the center is arched).
2. Put the finished blanks in the boiling water, then immediately turn the heat down and cook the potato noodles for about 6 minutes until they rise to the surface. Then immediately lift it out of the water, place on a paper towel and let it dry slightly. If they are made shortly before the final preparation, then dab a little with kitchen paper. They should no longer be wet for further processing.

Completion:

1. Cut the meat into small cubes. In a large pan in 1 tbsp clarified butter, fry the potato noodles all around and brown them lightly. When they start to take on color, add the meat cubes and fry them. When this is also lightly browned, mix everything with the cooked, hot sauerkraut and …………….. you can serve. Sprinkle some finely chopped parsley on top as a topping and ……… let taste.