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🍽️ Potato-Carrot Schupfnudeln with Cabbage

348 kcal · 30 min · 4 servings

Ingredients

• 350 g mealy-cooking potatoes (4 potatoes)
• 150 g carrots
• salt
• 1 egg
• 1 egg yolk
• 60 g spelt wholemeal semolina (4 tbsp)
• 100 g whole wheat flour (+ some flour for working)
• pepper
• nutmeg
• 500 g white cabbage (0.5 white cabbage)
• 2 small onions
• 50 g hazelnut kernels
• 2 tbsp rapeseed oil
• 1 tsp caraway seeds
• 1 tbsp white wine vinegar

Instructions

1. 1. Wash the potatoes and carrots thoroughly.
2. 2. Peel the potatoes and carrots.
3. 3. Cut the vegetables into coarse cubes.
4. 4. Bring water with salt to a boil.
5. 5. Cook the vegetables in the boiling salted water for about 15 minutes over medium heat until tender.
6. 6. Drain the vegetables and let them drain well.
7. 7. Press the warm vegetables through a potato ricer into a bowl.
8. 8. Let the mixture cool for about 10 minutes.
9. 9. Add one whole egg and one egg yolk to the cooled vegetable mixture.
10. 10. Add semolina and flour.
11. 11. Season the mixture with a little salt and pepper.
12. 12. Add freshly grated nutmeg and season carefully.
13. 13. Knead the ingredients into a smooth dough with your hands.
14. 14. Let the dough rest for about 30 minutes.
15. 15. Clean the cabbage and cut it into quarters.
16. 16. Cut out the core from the cabbage head.
17. 17. Cut the cabbage into thin strips, crosswise to the leaf ribs.
18. 18. Peel the onions.
19. 19. Cut the onions into thin strips.
20. 20. Sprinkle some flour on a work surface.
21. 21. Shape the dough into three rolls with a diameter of about 3 cm.
22. 22. Cut the rolls into pieces about 2 cm wide.
23. 23. Flour your palms.
24. 24. Roll the dough pieces into pointed noodles with your hands.
25. 25. Place the finished noodles on a floured baking sheet.
26. 26. Chop the hazelnuts coarsely.
27. 27. Roast the hazelnuts in a large pan.
28. 28. Remove the roasted hazelnuts from the pan and set them aside.
29. 29. Wipe the pan clean.
30. 30. Heat rapeseed oil in the pan.
31. 31. Add the onions and cabbage to the hot pan.
32. 32. Season with cumin.
33. 33. Fry the vegetables over medium heat, stirring occasionally, for about 10 minutes until light brown.
34. 34. Bring salted water to a boil in a large pot.
35. 35. Add the schupfnudeln to the boiling water as soon as the cabbage is lightly browned.
36. 36. Cook the noodles for about 4 minutes just below the boiling point until done.
37. 37. Season the cabbage with salt, pepper, and vinegar.
38. 38. Add the roasted hazelnuts to the cabbage.
39. 39. Lift the schupfnudeln out of the pot with a slotted spoon.
40. 40. Let the noodles drain.
41. 41. Add the drained noodles to the cabbage.
42. 42. Mix everything thoroughly.
43. 43. Serve the dish immediately.

Nutrition per serving

• kcal: 348
• Protein: 11 g · Fett/Fat: 16 g · Carbs: 37 g