Schupfnudeln with Jaroma cabbage

Ingredients for 4 servings:

• 750 g white cabbage (Jaroma cabbage)
• 1 piece(s) ginger, walnut-sized
• 400 g Schupfnudeln (from the refrigerated section)
• 1 bunch of chives
• 300 g leek
• 2 garlic cloves
• 3 tbsp soy sauce
• 2 tbsp sherry
• 1 tbsp vinegar
• 1 tsp sugar
• 1 tsp, leveled cornstarch
• 5 tbsp oil
• 2 tsp coriander, ground
• 1 pinch of salt
• 1 pinch(s) of pepper
• 4 tbsp water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Jaromakohl (stomach-friendly white cabbage)

An inexpensive surprise dish, a successful culinary blend of China and Bavaria. Wash and trim the cabbage, and separate it into individual leaves. Cut the leaves into strips approximately 1/2 cm wide. Wash and trim the leek, and halve it lengthwise. Then cut it crosswise into strips approximately 1/2 cm wide. Peel and finely chop the ginger and garlic. Thoroughly mix 4 tablespoons of water with the soy sauce, sherry, vinegar, sugar, and cornstarch. Heat a wok and heat the oil. Fry the dumplings with the ground coriander in batches for approximately 5 minutes until golden brown, turning carefully. Remove from the pan and keep warm. Fry the ginger and garlic in the remaining fat for approximately 1/2 minute. Add the leek strips and fry for approximately 1 minute, stirring. Now stir in the cabbage and fry for another 2-3 minutes. Pour in the sauce and bring everything to a boil. Season with salt and pepper. Mix in the potato dumplings, cover, and let stand for about 2 minutes. Wash and finely chop the chives, then sprinkle them over the potato dumplings. Serve immediately.