Schupfnudeln with cabbage

Ingredients for 4 servings:

• 500 g Schupfnudeln (spelt dumplings), from the refrigerated counter
• 1 can of wine sauerkraut, approx. 520 g
• 250 ml beef stock
• 70 g butter
• 200 g bacon
• 5 juniper berries
• 1 large onion(s)
• 2 bay leaves
• 1 tbsp sugar
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Dice the onion and bacon. Melt 40g of the butter in a small saucepan over medium heat. Add the diced onion and bacon and fry until the bacon is crispy and the onions are translucent. Then add the sauerkraut and mix. Simmer for another 2-3 minutes. Add the sugar, bay leaves, juniper berries, and beef stock and season with salt and pepper to taste. Stir well and cook for another 8-10 minutes, until the beef stock has reduced. Melt the remaining butter in a large pan over medium heat. Add the potato dumplings and fry for 3-5 minutes, until golden brown. Now add the sauerkraut and bacon and stir everything thoroughly. Simmer for another 3-5 minutes. Garnish with parsley, if desired.