Cabbage Potato Noodles with Bacon
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g white cabbae
- 800 g potato noodles from the refrierated shelf
- 1 onion (s)
- 50 g bacon cubes (South Tyrolean bacon)
- 250 ml meat broth
- 0.5 teaspoon ½ caraway powder
- 3 tablespoon clarified butter
- Salt and pepper, more colorful from the mill
- sugar
Print Recipe
Pin Recipe Instructions
- Remove the outer leaves from the white cabbage, quarter the cabbage, cut out the stalk and finely slice the cabbage quarters. Peel the onion and cut into fine strips.
- Heat 1 - 1 1/2 tablespoon clarified butter in a large pan and sauté the onion strips with the bacon cubes in them over medium heat. Then add the grated cabbage and fry a little. Turn it over frequently. Then pour in the meat stock and season with a little salt (be careful, the bacon is already salty, so be careful and season to taste!), Caraway seeds, a few turns of colored pepper from the mill and sugar. Cover and simmer over low heat for about 20 minutes.
- In a second large pan, heat 1 - 1 1/2 tablespoon clarified butter and fry the potato noodles in it for about 5 minutes over low to medium heat until golden brown. Swing through it from time to time. When the cabbage is done cooking, carefully fold in the potato noodles.
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