John Myers
Schupfnoodle Savoy Cabbage Gratin
The perfect schupfnoodle savoy cabbage gratin recipe with a picture and simple step-by-step instructions.
- 1 piece Savoy cabbage fresh
- 2 packet Potato noodles
- 1 a cup Sour cream
- 500 g Kasseler
- 4 piece Fresh onions
- 0,5 liter Vegetable broth
- 1 packet Edam donated
- Salt and pepper
- Nutmeg
- Fat or oil for frying
- Peel the onions and cut into fine rings. Remove the outer leaves from the cabbage, cut the rest into small pieces and wash.
- In a sufficiently large saucepan (pan, roaster), sauté the onions in a little fat until translucent, remove them and set aside. Put the chopped savoy cabbage in the container and steam for about 20 minutes, then add the vegetable stock. I used stock powder. Stir every now and then and let it cook with the lid on.
- After the 20 minutes, add the onions, smoked pork and potato noodles and heat them up again briefly. Season to taste with salt, pepper and nutmeg. Then sprinkle everything with cheese and gratinate. Circulating air 185 ° C approx. 40 – 45 minutes depending on how brown the cheese should be.
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