in Recipes

Schupfnudel and cabbage pan

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Ingredients for 2 servings:

  • 1 package of Schupfnudeln, approx. 500 g
  • n. B. bacon cubes
  • 1 onion(s)
  • 1 can of sauerkraut
  • 2 tbsp rapeseed oil
  • 2 tbsp butter
  • 1 cup vegetable broth, approx. 200 – 250 ml content
  • 1 tbsp black peppercorns
  • Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Heat the rapeseed oil in a pan and fry the bacon cubes. Finely chop the onion and add it, sautéing until translucent. Add the sauerkraut to the pan, fry briefly, and pour in the vegetable stock. Add the peppercorns, cover, and simmer for 15 minutes. Season with salt. Meanwhile, in another pan, fry the potato dumplings in the butter until golden brown, then toss with the sauerkraut.

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Written by John Myers

Professional Chef with 29 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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