Fast cabbage potato noodles

Name: Fast cabbage potato noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g Bacon; 50 g Spring onions; 1 package (500 g) Schupfnudeln (original Swabian); 1 can(s) (580 ml) mild wine sauerkraut; 2 Bay leaves; 3 Juniper berries; 100 ml dry white wine; 1/2 bunch Marjoram; 150 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g Bacon
50 g Spring onions
1 package (500 g) Schupfnudeln (original Swabian)
1 can(s) (580 ml) mild wine sauerkraut
2 Bay leaves
3 Juniper berries
100 ml dry white wine
1/2 bunch Marjoram
150 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Cut breakfast bacon into fine strips, except for a few slices. Clean and wash spring onions and cut into rings. Leave the bacon slices and strips in a large pan until crispy.
2
Remove the slices and let them drip off on kitchen paper. Put potato noodles and spring onions in the pan and fry them. Drain and add the sauerkraut. Add laurel and juniper berries and fry well while turning.
3
Deglaze with wine and braise for 5 minutes. Meanwhile wash the marjoram and shake dry. Pluck the leaves from the stalks, except for a few for garnishing, and chop finely. Stir sour cream until smooth and season with salt and pepper.
4
Add marjoram and fold in. Season the pasta pan with salt and pepper. Garnish with slices of bacon, remaining marjoram and a dash of sour cream. Add the rest of the sour cream.