Schupfnudelpfanne with Filderkraut

Name: Schupfnudelpfanne with Filderkraut
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 red onions; 1 red pepper; 1 collar Parsley; 3 TABLESPOONS clarified butter; 1 kg Fresh pasta (refrigerated shelf); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp freshly grated nutmeg; 2 can(s) (580 ml each) Filder sauerkraut (alternatively normal sauerkraut); 2 TABLESPOONS Sugar

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 red onions
1 red pepper
1 collar Parsley
3 TABLESPOONS clarified butter
1 kg Fresh pasta (refrigerated shelf)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp freshly grated nutmeg
2 can(s) (580 ml each) Filder sauerkraut (alternatively normal sauerkraut)
2 TABLESPOONS Sugar

Directions

1
Peel onions and cut them into strips. Clean, wash and dice the peppers. Wash parsley, shake dry. Pluck the leaves from the stems and chop them.
2
Heat clarified butter in a large pan. Fry the potato noodles for about 5 minutes while turning. Season with salt, pepper and nutmeg. Take the noodles out and keep warm
3
Sauté the onions and peppers in hot frying fat for 4-5 minutes. Put the cabbage in the pan, cover and braise for about 10 minutes. Add 150 ml water, season with salt, pepper and sugar. Fold in potato noodles and parsley, heat up again and serve