Schupfnudeln with pointed cabbage and ground pork

Name: Schupfnudeln with pointed cabbage and ground pork
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 70 g dried tomatoes in oil; 1 (approx. 500 g) baby pointed cabbage; 3 TABLESPOONS butter/margarine; 500 g Schupfnudeln (cooling shelf); 300 g Onion mince (from the roll); 100 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

70 g dried tomatoes in oil
1 (approx. 500 g) baby pointed cabbage
3 TABLESPOONS butter/margarine
500 g Schupfnudeln (cooling shelf)
300 g Onion mince (from the roll)
100 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg

Directions

1
Drain the dried tomatoes. Clean, wash and quarter the cabbage, remove the stalk. Cut cabbage into small pieces. Cut tomatoes into strips.
2
Heat the fat in a frying pan. Fry the potato noodles over medium heat while turning for about 15 minutes. Press the onion mixture directly from the skin into pieces and add to the potato noodles. After another 5 minutes add cabbage and dried tomatoes and continue frying at low heat.
3
Stir the sour cream and 5 tablespoons of water until smooth. Stir in briefly. Season to taste with salt, pepper and nutmeg.