Schupfnudel and savoy cabbage casserole

Ingredients for 4 servings:

• 500 g savoy cabbage
• 200 g smoked pork
• 250 g Schupfnudeln from the refrigerated section
• 100 ml broth
• 2 onions
• 100 g crème fraîche
• 2 tbsp oil
• 1 tsp caraway seeds, whole
• 1 tsp mustard, grainy
• pepper
• some lovage or celery leaves, finely chopped
• 100 g cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Trim the savoy cabbage, quarter it, remove the stalk, and cut into strips. Peel the onions and slice into rings. Dice the smoked pork. Heat the oil in a pan and fry the onion rings until golden brown, then remove. Add the savoy cabbage to the remaining frying fat and sauté briefly. Add the smoked pork cubes and onion rings, pour in the stock. Add the chopped lovage and caraway seeds, and season lightly with pepper. Reduce the heat, cover, and cook for about 20 minutes. Preheat the oven to 180°C (fan oven, top/bottom heat: 200°C). Add the potato dumplings to the savoy cabbage, stir in the crème fraîche and mustard. Season to taste. Transfer to a baking dish and sprinkle with cheese. Bake in the oven for about 20-25 minutes.