Schupfnoodle Savoy Cabbage Gratin

Summary

Ingredients

• 2 packs HENGLEIN potato noodles (500 g each)
• 1 small savoy cabbage, (approx. kg)
• 400 g smoked pork, lean (boneless)
• 4 onion (s)
• 2 tablespoon vegetable oil
• 500 ml broth
• 200 g sour cream, 24% fat
• 1 teaspoon mustard, up to 2 s, grainier
• some lovage-leaflets, cut
• salt and pepper
• Ground caraway
• 60 g cheese, rated
• 2 tablespoon chives, (rolls)

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Instructions

1. 1. Clean and wash the savoy cabbage and cut into strips, and cut the smoked ham into cubes. Peel the onions and cut into rings. Heat oil, add onions, fry until golden brown and remove. Put the savoy cabbage in the remaining frying fat and sauté. Pour in the stock, add smoked pork and fried onions and cook covered for approx. 20 minutes.
2. 2. Mix in the potato noodles and sour cream and season to taste with mustard, lovage, salt, pepper and caraway seeds.
3. 3. Pour the mixture into a gratin dish (20 x 30 cm), sprinkle with cheese and bake in a preheated oven at 200 ° C (gas: setting 4, convection 180 ° C) for about 25-30 minutes until golden brown. Sprinkle with chives and serve.
4. Per serving (with 6 servings):
5. kJ / kcal: 2,322 / 555
6. EW: 24.3 g
7. F: 24.5 g
8. KH: 59.2 g
9. BE: 4.5