Well, do you know what’s for dinner today? No? Here’s the ultimate inspiration for a dish you probably haven’t thought of. When was the last time you did Schupfnudeln? This special ingredient is now available in every supermarket in the fridge – and “noodles” from southern German and Austrian cuisine can be processed in a number of ways. Here is a recipe that makes Schupfnudeln a hearty dinner of bacon and cabbage.
Schupfnudel pan recipe with cabbage and bacon: this is what you need
By the way: Strictly speaking, Schupfnudeln is not a noodle. The word comes from the term “dumpling” – this term is one of many that refers to the thickening of use (such as “knot” or “tuber”).
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Anyone who has ever baked with Schupfnudeln knows that they are thick in the middle and pointed. Noodles are not made from flour and eggs like real pasta, but mainly from potatoes. With some sauerkraut and bacon, it becomes a delicious Schupfnudel pan. Here comes the recipe!
What is needed: 1 packet of Schupfnudeln (400 – 500 grams), 1 packet of sauerkraut, 1 onion, 100 grams of smoked bacon, a little broth powder, salt, pepper and nutmeg, fresh chives, crème fraîche.
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Here’s how it works: first put the sauerkraut with the juice in a saucepan and heat it over medium-high heat. Then drain the strainer to remove the juice. Now peel the onion and cut into small cubes. The bacon was also finely chopped. Then heat a little oil in a large pan and fry the onion and bacon cubes in it.
Delicious recipe: The Schupfnudel pan tastes great with a little crème fraiche
In the meantime, place the Schupfnudeln in salted water and bake according to the instructions on the package. Then exhaust. Add the prepared noodles to the bacon and onion and fry lightly on all sides. Finally, add the sauerkraut to the pan and mix everything well.
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Then season the pan with salt, pepper and nutmeg. The small chives rolls add the finishing touch to the stuffy food. Best served with creme fraiche. Enjoy your meal!