Summary

Ingredients

• 600 g white cabbae
• 2 red pepper (s)
• 4 tablespoon oil
• 400 g minced meat, mixed
• 50 g bacon, mixed, diced
• 200 ml broth
• 50 ml white wine
• 4 tablespoon mustard, hotter
• 1 teaspoon thyme, dried
• 3 tablespoon crème fraîche
• salt
• pepper
• sugar
• 750 g jacket potato (s), boiled
• 60 g flour
• 1 egg (s)
• nutmeg
• 1 teaspoon salt
• 50 g butter

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Instructions

1. Peel the boiled potatoes and press them through a potato press. Mix with egg, flour, 1 teaspoon salt and a little nutmeg. Shape the mixture into a roll and cut off small pieces. Shape into potato noodles with your hands. Cook in salted water, then drain.
2. Clean and wash the white cabbage and cut into fine strips. Clean the peppers and cut into small cubes.
3. Fry the minced meat together with the diced bacon in 2 tablespoons of hot oil. Add white cabbage and peppers and sauté for 5 minutes. Now pour in the broth and the white wine and stew for about 20 minutes. Finally, refine the braised cabbage with mustard, thyme and crème fraiche and season with salt, pepper and sugar.
4. While the cabbage is braising, heat the butter in a pan. Add the potato noodles and fry until golden on both sides.
5. Serve the braised cabbage with the potato noodles.