Schupfnudeln with Sauerkraut and Diced Bacon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 packet HENGLEIN potato noodles, (= 500 g)
- 1 glass sauerkraut, (= 850 ml)
- 2 onions)
- 100 g pork belly, smoked
- 2 tablespoon vegetable oil
- Salt and pepper, freshly ground
- Nutmeg, ground
- 1 bunch chives
Print Recipe
Pin Recipe Instructions
- Prepare sauerkraut according to the instructions on the packet.
- Peel the onions, pat dry the pork belly and cut into cubes with the onions. Wash the chives, pat dry and cut into rolls.
- Heat oil, add onions and diced bacon and fry. Add the potato noodles and fry them, mix with the sauerkraut and season with salt, pepper and nutmeg.
- Sprinkle with chives and serve.
- Per serving:
- kJ / kcal: 1491/357
- EW: 11.4 g
- F: 15 g
- KH: 41 g
- BE: 3.5
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