Schupfnudelpfanne with sauerkraut

Name: Schupfnudelpfanne with sauerkraut
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g detached pork chop; 2 Onions; 2 TABLESPOONS clarified butter; 500 g Fresh pasta (refrigerated shelf); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp freshly grated nutmeg; 1 can(s) (850 ml) Sauerkraut; 2 TABLESPOONS Sugar

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g detached pork chop
2 Onions
2 TABLESPOONS clarified butter
500 g Fresh pasta (refrigerated shelf)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp freshly grated nutmeg
1 can(s) (850 ml) Sauerkraut
2 TABLESPOONS Sugar

Directions

1
Wash the meat, dab dry and cut into cubes. Peel onions and cut into strips. Heat lard in a pan. Fry the potato noodles for about 5 minutes while turning. Season with salt, pepper and nutmeg.
2
Take out the pasta and keep it warm. Fry the meat and onions in the frying fat. Lightly squeeze the sauerkraut, add the cabbage to the pan and braise for about 10 minutes. Add 100 ml water and season with salt, pepper and sugar.
3
Fold in potato noodles.