Schupfnudeln with Cabanossi and Cream Sauerkraut

Summary

Ingredients

• 500 g potato noodles, frozen
• 180 g Cabanossi (if possible paprika Cabanossi)
• 80 g bacon cubes
• 1 medium onion (s), diced
• 1 can sauerkraut (770 g)
• 80 ml broth
• 1 teaspoon beet syrup
• 120 ml cream
• salt and pepper

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Instructions

1. Fry the potato noodles in a little clarified butter for 8-10 minutes. Remove and set aside.
2. Fry the bacon cubes and Cabanossi (cut in half slices) without adding any further fat, add the onion cubes and brown lightly. Add the sauerkraut and fry briefly. Pour in the stock, bring to the boil briefly. Add the cream, beet syrup and spices and then simmer gently over medium heat.
3. Add the potato noodles to the pan with the sauerkraut and reheat.
4. Still tastes good the next day.
5. When using potato noodles from the refrigerated shelf, follow the instructions on the packaging.
6. If normal Cabanossi is used, the herb is seasoned with noble sweet or rose-hot paprika to taste.