in Recipes

Schupfnudel and pointed cabbage pot

updated

Spread the love

Ingredients for 4 servings:

  • 750 g Schupfnudeln from the refrigerated section
  • 1 small head of pointed cabbage
  • 1 small onion(s)
  • 125 g diced ham
  • 125 ml apple juice
  • 200g mozzarella
  • 75 g herb cream cheese
  • salt and pepper
  • nutmeg
  • oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Brown the potato dumplings in oil in a large pot. Dice the onion, add it, and stir in. Trim the pointed cabbage, remove the stalk, and cut the cabbage into bite-sized pieces. Add it to the pot. Add the diced ham to the pot, fry briefly, and then deglaze with the apple juice. Tear the mozzarella into small pieces and stir in along with the cream cheese. Season to taste with salt, pepper, and nutmeg.

Facebook Comments

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.

Chocolate ice cream cake

Egg noodles with chrysanthemum chicken wings alla Coco Loco