Schupfnudelpfanne

Name: Schupfnudelpfanne
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small head pointed cabbage (about 500 g); 70 g dried tomatoes in oil; 30 g Butter or margarine; 500 g Schupfnudeln; 300 g Onion Malt; 100 g Sour cream (24 % fat); 5 TABLESPOONS Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small head pointed cabbage (about 500 g)
70 g dried tomatoes in oil
30 g Butter or margarine
500 g Schupfnudeln
300 g Onion Malt
100 g Sour cream (24 % fat)
5 TABLESPOONS Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Clean, wash and halve the cabbage and cut it into cubes from the stalk. Cut tomatoes into strips. Heat the fat in a frying pan, add potato noodles and fry for 15 minutes while turning.
2
After five minutes coarsely grind the ground pork fat and add it. After another five minutes, add cabbage and tomatoes and continue frying at reduced heat. Stir the sour cream and stock until smooth and add just before the end.
3
Season to taste with salt, pepper and nutmeg.