John Myers
Pointed Cabbage and Potato Noodle Pan
The perfect pointed cabbage and potato noodle pan recipe with a picture and simple step-by-step instructions.
- 4 Coarse sausages
- 2 Packs of 400 g Potato noodles
- 250 g Sour cream
- 3 tbsp Medium hot mustard
- Salt pepper
- 0,5 Cabbage
- 4 Carrots
- 2 tbsp Olive oil
- 1 tbsp Butter
- Mix the sour cream and mustard and season with salt and pepper, set aside.
- Halve the pointed cabbage, cut out the stalk and remove the outer leaves. Cut the leaves into pieces, removing the thick leaf panicles. Transfer to a sieve, wash and drain. Peel and wash the carrots and cut in half crosswise, slice lengthways.
- Heat 1 tablespoons of oil and 2 tablespoons of water in a large non-stick pan. Steam the carrots and cabbage in it, turning, for about 2 minutes, allowing the liquid to evaporate and frying in 2 minutes to the end. Season the vegetables with salt and pepper, remove.
- Cut the sausages into pieces. Heat 1 tablespoon of oil in the frying fat. Fry the sausages for about 3 minutes while turning. Add butter and potato noodles and fry for another 3 minutes. Add the vegetables and heat briefly, season with salt and pepper.
- Arrange the pointed cabbage and potato pan with mixed sour cream and serve.
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