Schupfnudel and savoy cabbage casserole with chicken

Ingredients for 4 servings:

• 1 m.-large savoy cabbage or pointed cabbage
• 800 g Schupfnudeln from the refrigerator
• 200 g Kasseler (chicken Kasseler)
• 1 onion(s)
• 150 ml vegetable stock
• 2 tsp Dijon mustard
• 250 g sour cream
• ½ tsp caraway seeds, ground or whole
• n. B. cheese, grated
• Salt and pepper, black
• Butter for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

quick family meal

Clean the cabbage and cut into bite-sized pieces. Dice the onion and sauté in butter in a pan for 2-3 minutes until translucent. Add the wet cabbage to the onions and caraway seeds. Sauté together for 5 minutes. Then pour in the broth and simmer the cabbage on low heat with the lid closed for 10 minutes. Preheat the oven to 200°C (top and bottom heat). Meanwhile, dice the smoked pork and fry the dumplings in butter in a pan. Stir the sour cream and mustard into the cabbage, add the smoked pork and dumplings, and mix. Season generously with salt and pepper. Transfer the cabbage to a baking dish and sprinkle with grated cheese. Bake the casserole for 25 minutes.