Finger noodles with ham, onion and cabbage

Ingredients for 4 servings:

• 550 g floury potatoes
• 2 tsp salt
• 2 eggs
• 150 g flour
• 1 nutmeg, freshly grated
• 1 onion(s)
• 150 g cooked ham, sliced
• 400 g sauerkraut
• 2 tbsp clarified butter
• 125 g sour cream
• 1 pinch of black pepper

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 1 hour 25 minutes

needs some time

The day before, wash the potatoes, boil them in salted water, drain them, and let them cool. The next day, peel them and press them through a potato ricer. Add the eggs and 1/2 teaspoon of salt, then gradually add the flour and knead into a smooth dough. Season with nutmeg. You may need a little more flour than indicated. Shape the potato dough into a log about 5 cm in diameter and dust thinly with flour. Using a sharp knife, cut slices about 1 cm wide. Roll each slice into thin sausages on a floured surface by hand, then pinch off both ends. Bring 2 liters of salted water to a boil in a large pot. Add the finger noodles in batches, reduce the heat, and let them simmer for about 5-10 minutes. Remove them with a slotted spoon, dip them briefly in cold water, and drain well in a sieve. For the cabbage, peel and finely dice the onion. Cut the ham into long, narrow strips. Heat 1 tablespoon of clarified butter in a pan, sauté the diced onion, add the ham, sauté briefly, and the cabbage as well. Fry everything gently for about 15 minutes. Stir in the sour cream, salt, pepper, sugar, and nutmeg. Heat briefly and the dish is ready. Meanwhile, heat the remaining clarified butter in a second pan. Fry the finger noodles until golden brown all over. Serve with the ham, onion, and cabbage. Sprinkle with fresh thyme, if desired. Tip: If you have any leftover finger noodles, they freeze well. However, do not fry them beforehand.