Schupfnudel pointed cabbage pan

Name: Schupfnudel pointed cabbage pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 untreated lemon; 150 g Fresh cream; 150 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 300 g Carrots; 1/2 (approx. 400 g) Pointed cabbage; 3 Spring onions; 5 discs Bacon; 1 TABLESPOON Olive oil; 1 TABLESPOON clarified butter; 500 g Schupfnudeln (cooling shelf)

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 untreated lemon
150 g Fresh cream
150 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
300 g Carrots
1/2 (approx. 400 g) Pointed cabbage
3 Spring onions
5 discs Bacon
1 TABLESPOON Olive oil
1 TABLESPOON clarified butter
500 g Schupfnudeln (cooling shelf)

Directions

1
Wash lemon hot, grate dry and grate peel. Halve the lemon and squeeze one half. Mix crème fraîche, sour cream, 2 tablespoons lemon juice and zest. Season to taste with salt, pepper and sugar.
2
Peel and wash the carrots, halve or quarter them depending on size and cut them lengthwise into thin slices. Remove the outer leaves from the pointed cabbage and wash the cabbage. Cut the pointed cabbage into quarters and cut out the stalk.
3
Cut off coarse leaf panicles. Cut leaves into strips. Clean and wash spring onions and cut them into pieces. Cut bacon slices into pieces. Heat 1 tablespoon of oil in a large frying pan. Leave the bacon in it until crispy, take it out.
4
Heat clarified butter in a frying pan. Sauté the pointed cabbage in it for 3-4 minutes, take it out. Add potato noodles and carrots to the pan and fry for 2-3 minutes. Put spring onions in the pan, fry for about 2 minutes and season with salt and pepper.
5
Add bacon and fold in. Cut the remaining lemon half into slices and add with the lemon dip.