Schupfnudel and savoy cabbage gratin

Ingredients for 6 servings:

• 2 packs of HENGLEIN Fine Schupfnudeln (500 g each)
• 1 small savoy cabbage (approx. 1 kg)
• 400 g lean smoked pork (boneless)
• 4 onions
• 2 tbsp vegetable oil
• 500 ml broth
• 200 g sour cream, 24% fat
• 1 tsp mustard, up to 2 tsp, grainy
• some lovage leaves, cut
• salt and pepper
• Caraway, ground
• 60 g cheese, grated
• 2 tbsp chives (rolls)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Potato noodle gratin, casserole with potato noodles and savoy cabbage

1. Trim and wash the savoy cabbage, cut into strips, and dice the smoked pork. Peel and slice the onions. Heat the oil, add the onions, fry until golden brown, and remove from the pan. Add the savoy cabbage to the remaining frying fat and sauté. Pour in the broth, add the smoked pork and fried onions, and cook, covered, for about 20 minutes. 2. Mix in the potato dumplings and sour cream, and season with mustard, lovage, salt, pepper, and caraway. 3. Pour the mixture into a gratin dish (20 x 30 cm), sprinkle with cheese, and bake in a preheated oven at 200°C (gas mark 4, fan oven 180°C) for about 25-30 minutes until golden brown. Sprinkle with chives and serve. Per serving (for 6 servings): kJ/kcal: 2,322/555 EW: 24.3 g F: 24.5 g KH: 59.2 g BE: 4.5