Schupfnudel-Kohl casserole

Name: Schupfnudel-Kohl casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Cabanossi; 1 Head pointed cabbage; 1 TABLESPOON Oil; 1 package (500 g) Schupfnudeln; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 20 g Butter or margarine; 20 g Flour; 400 ml Milk; 4 TABLESPOONS medium hot mustard; 2 TABLESPOONS Honey; 50 g Gouda cheese

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Cabanossi
1 Head pointed cabbage
1 TABLESPOON Oil
1 package (500 g) Schupfnudeln
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
20 g Butter or margarine
20 g Flour
400 ml Milk
4 TABLESPOONS medium hot mustard
2 TABLESPOONS Honey
50 g Gouda cheese

Directions

1
Cut Cabanossi diagonally into slices. Clean, wash and roughly cut the pointed cabbage into pieces of about 2 cm. Fry the cabanossi lightly on both sides without fat. Take the slices out of the pan and put them on a piece of kitchen paper.
2
Add oil to the pan. Fry the potato noodles in the pan for 3-4 minutes until light brown, then remove from the pan. Fry the pointed cabbage in the pan for about 4 minutes and season with salt, pepper and a little nutmeg.
3
Melt butter in a pot, add flour and sweat for about 2 minutes. Slowly stir in the milk. Add mustard and honey and bring the sauce to the boil while stirring constantly. Simmer for about 2 minutes, then remove from heat and season with salt and pepper.
4
Grate cheese. Fill cabbage, potato noodles and cabanossi into a casserole dish. Pour the sauce over the casserole and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes.