Schupfnoodle Cabbage Pan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 packet potato noodles, approx. 500 g
- acon cubes
- 1 onion (s)
- 1 can sauerkraut
- 2 tablespoon rapeseed oil
- 2 tablespoon butter
- 1 cup vegetable stock, approx. 200-250 ml content
- 1 tablespoon peppercorns, black
- salt
Print Recipe
Pin Recipe Instructions
- Heat the rapeseed oil in a pan and leave the diced bacon in it. Cut the onion into small pieces and add, sauté until translucent. Put the sauerkraut in the pan, fry briefly and pour in the vegetable stock. Add the peppercorns, cover and simmer for 15 minutes, season with a little salt.
- In the meantime, fry the potato noodles in the butter until golden brown in another pan and then mix them with the sauerkraut.
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