John Myers
Ingredients for 4 servings:
- 400 g savoy cabbage, ready to cook (jar)
- 1 onion(s)
- 200 ml cream
- 100 ml vegetable stock
- 400 g potato dumplings
- 200 g carrot(s)
- some lard
- some butter
- n. E. Mettwürstchen, approx. 1 – 2, optional
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Drain the savoy cabbage, thinly slice the carrots, and dice the onion. Heat the savoy cabbage in a saucepan with the cream and stock and simmer gently on low heat while you add the other ingredients. If desired, add 1-2 sliced Mettwurst sausages and simmer with the savoy cabbage. This will allow the flavor of the Mettwurst to penetrate the vegetables. Now fry the carrots in a little butter over high heat. When the carrots have softened a little, reduce the heat and continue to sauté with the onions with the lid closed. Meanwhile, fry the Schupfnudeln in the lard in a pan as large as possible until golden brown. Now add the carrots and fry everything together again briefly until golden brown. Finally, add the Savoy cabbage mixture to the Schupfnudeln, mix, and serve.
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