Bubespitzle with Cabbage on Fly
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 packet potato noodles
- 1 apple
- 2 onions)
- 1 can sauerkraut, mild, 850 ml
- 1 packet bacon, e.g. Gelderland twin bacon, approx. 200 - 300 g
- 1 teaspoon salt
- 1 teaspoon sugar
- 0.5 teaspoon ½ long pepper
- 3 cm vanilla pod (s)
- 1 tablespoon oil
- 1 teaspoon clarified butter or butter
Print Recipe
Pin Recipe Instructions
- Cut the rind off the bacon in a long strip and put it in the pan switched to 3/4 power. Then cut the bacon into large cubes and add it to the pan. While this is frying, peel the onion, do not dice too finely, add this and fry it. Put the oil in the pan. Peel, quarter, core, dice the apple and fry it too.
- When everything starts to take on color, sprinkle with the spices and sugar, toast briefly and then add the cabbage to the pan. Fry for about 10 minutes until the liquid has almost evaporated.
- Then push the cabbage to one side and add the Bubespitzle to the pan. Wait until the ones underneath are a little brown, then turn them over. Not all of them have to get a tan, you can`t do that, but most of them do.
- Finally, season again to taste. Tastes even better when warmed up.
- Note: You need a large pan or a roasting pan - because there is a lot and everything is done in one pan.
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