Schupfnudel – White Cabbage – Casserole

Summary

Ingredients

• 600 g white cabbae, cut into strips
• 1 onion (s), diced
• 1 bunch chives, cut into rolls
• 100 g ham, cooked, diced
• 3 tablespoon butter
• 150 ml vegetable stock
• 200 g cream
• 1 tablespoon lemon juice
• 500 g noodles (potato noodles)
• 150 g cheese (ratin cheese)
• salt and pepper

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Instructions

1. Heat 1 tablespoon butter, sauté the onion and cabbage briefly, fill up with the broth. Salt and pepper and cook covered for approx. 10 minutes over low heat. Steam for another 5 minutes without the lid.
2. As soon as the broth has evaporated, pour in the cream and simmer. Season to taste with lemon juice.
3. Fry the potato noodles with 1 tablespoon of butter until golden. Mix the cabbage, potato noodles, chives, ham and half of the cheese and place in a greased baking dish. Sprinkle with the rest of the cheese and bake in the preheated oven for approx. 15 minutes at 225 °