Schupfnudeln with cabbage

Name: Schupfnudeln with cabbage
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg floury potatoes; 2 medium-sized onions; 100 g streaky smoked bacon; 1-2 TABLESPOONS Oil; 1 can(s) (850 ml) Sauerkraut; 1/4 l clear broth (instant); 1/8 l apple juice; 1 Bay leaf; 8 Juniper berries; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 g Flour; 125 g Cornstarch; 4 Egg yolk (size M); 7-10 Tbsp grated nutmeg; 30 g Butter or margarine; 7-10 Tbsp Parsley; 7-10 Tbsp Flour

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg floury potatoes
2 medium-sized onions
100 g streaky smoked bacon
1-2 TABLESPOONS Oil
1 can(s) (850 ml) Sauerkraut
1/4 l clear broth (instant)
1/8 l apple juice
1 Bay leaf
8 Juniper berries
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 g Flour
125 g Cornstarch
4 Egg yolk (size M)
7-10 Tbsp grated nutmeg
30 g Butter or margarine
7-10 Tbsp Parsley
7-10 Tbsp Flour

Directions

1
Wash the potatoes and cook in boiling water for 20 minutes. In the meantime peel and chop the onions. Cut the bacon into fine cubes as well. Heat the oil in a pot, add the bacon and fry the onions briefly. Add sauerkraut and braise well. Deglaze with stock and apple juice, add bay leaf and juniper berries and season with salt and pepper. Cover and braise for 30 minutes.
2
Drain potatoes, rinse with cold water and peel. Press the potatoes through a potato ricer. Add flour, cornstarch, egg yolk, salt, pepper and nutmeg and knead briefly. Form finger-thick potato noodles with floured hands and let them simmer in portions in lightly boiling salt water. When the potato noodles float on top, remove them with a skimmer and let them drain well. Heat the fat in a pan and fry the potato noodles until golden brown, turning them over. Arrange on plates together with sauerkraut and serve garnished with parsley