Schupfnudeln with Cabanossi and Cream Sauerkraut

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine European
Servings (Default: 4)

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
Schupfnudeln with Cabanossi and Cream Sauerkraut
Schupfnudeln with Cabanossi and Cream Sauerkraut

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.

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