Schupfnudel Sauerkraut Pan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 35 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g potato noodles or finernoodles from the refrierated shelf
- 200 g sauerkraut
- 2 tablespoon clarified butter
- 1 teaspoon stock (organic)
- 1 pinch (s) sugar
- 1 pinch (s) salt and pepper
Print Recipe
Pin Recipe Instructions
- Slowly roast the potato noodles until golden brown.
- Let the sauerkraut simmer for about 20 minutes on a low flame and season with salt and pepper, optionally you can also add a bay leaf.
- Fold the cooked sauerkraut under the golden-brown potato noodles and fry briefly, then deglaze with a little stock. A pinch of sugar is optional for a special taste.
- Serve with a slice of fresh black bread.
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