Schupfnudeln with Cabanossi and creamed sauerkraut

Ingredients for 4 servings:

• 500 g potato dumplings, frozen
• 180 g Cabanossi (preferably paprika Cabanossi)
• 80 g bacon cubes
• 1 medium-sized onion(s), diced
• 1 can sauerkraut (770 g)
• 80 ml broth
• 1 tsp beet syrup
• 120 ml cream
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Fry the Schupfnudeln in a little clarified butter for 8-10 minutes. Remove and set aside. Fry the bacon cubes and Cabanossi (cut into half slices) without adding any more fat, add the diced onion and brown lightly. Add the sauerkraut and fry briefly. Pour in the broth and bring to a boil. Add the cream, beet syrup, and seasonings, then simmer gently over medium heat. Add the Schupfnudeln to the sauerkraut in the pan and reheat. Tastes just as good the next day. If using Schupfnudeln from the refrigerated section, follow the package instructions. If using regular Cabanossi, season the cabbage to taste with sweet or hot paprika.