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Onion Potato Noodles with Bacon Cabbage

5 from 5 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 5 kcal

Ingredients
 

For Schupfnudeln (Buabespitzle)

  • 900 g Potatoes, floury boiling
  • 0,5 bunch Parsely
  • 1 Onion
  • 1 Egg
  • 125 g Flour plus some flour to roll out
  • Clarified butter for frying
  • Salt and nutmeg

For the bacon cabbage

  • 500 g Mild wine herb
  • 300 g Juniper belly; smoked belly very mild
  • 250 ml Meatsoup
  • Onion and oil
  • 10 Juniper berries, lightly pressed
  • 1 tbsp caraway seeds

Instructions
 

Potato noodles

  • The day before, the potatoes are cooked and allowed to cool overnight. Then they are pressed through with a potato press or spaetzle press. The egg, salt and nutmeg are added, the flour sifted over, then mix. Cut the onion and parsley into small pieces, glaze the onion first, then fry the parsley. This is added to the pasta dough and mixed in. If the dough is still too sticky, knead with a little flour.
  • On a floured plate, roll out part of the dough very lightly, about 2-3 cm in diameter. Hands should also be floured. Cut off even pieces of it and roll into potato noodles between your hands, but gently, then they form "spindles". These are then placed in boiling salt water when they are on the surface of the water, taken out with a slotted spoon and allowed to cool completely. Fry them until golden brown in a pan with clarified butter.

Bacon cabbage

  • Cut the smoked belly into small cubes. Sauté slowly with a little oil, meanwhile dice the onion and fry with it. When the bacon is slightly crispy, add the cabbage and the meat stock. Depending on the manufacturer's instructions, approx. 20 minutes. After 5 minutes, add the juniper berries and caraway seeds. If necessary, you can tie the cabbage with a little potato flour or a raw potato, but the potato must be grated. Briefly bring to the boil again.

Nutrition

Serving: 100gCalories: 5kcalCarbohydrates: 0.6gProtein: 0.6gFat: 0.1g
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Written by John Myers

Professional Chef with 25 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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