Schupfnudelpfanne with onionmett

Name: Schupfnudelpfanne with onionmett
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small pointed cabbage (approx. 500 g); 70 g dried tomatoes (in oil); 2 TABLESPOONS Butter; 300 g Onion Malt; 500 g Fresh pasta (refrigerated shelf); 2 TEASPOONS Vegetable broth; 7-10 Tbsp salt, pepper; 7-10 Tbsp Nutmeg; 100 g Schmand

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small pointed cabbage (approx. 500 g)
70 g dried tomatoes (in oil)
2 TABLESPOONS Butter
300 g Onion Malt
500 g Fresh pasta (refrigerated shelf)
2 TEASPOONS Vegetable broth
7-10 Tbsp salt, pepper
7-10 Tbsp Nutmeg
100 g Schmand

Directions

1
Clean, wash, quarter and cut the pointed cabbage into strips. Cut tomatoes into strips. Heat butter in a large deep frying pan. Add the minced meat in flakes and fry vigorously. Fry uncooked potato noodles for about 5 minutes.
2
Add the pointed cabbage and tomatoes and stir-fry for another 5 minutes.
3
Deglaze everything with approx. 100 ml water. Bring to the boil, stir in broth and simmer for about 5 minutes. Season to taste with salt, pepper and nutmeg. Stir sour cream until smooth and spread it on top.