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🍽️ Crispy Schupfnudeln with Savoy Cabbage

550 kcal · 30 min · 4 servings

Crispy Schupfnudeln with Savoy Cabbage Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Remove the damaged outer leaves from the savoy cabbage.
  2. 2. Halve the cabbage and cut out the hard core in a wedge shape.
  3. 3. Cut the cabbage halves into fine strips or use a shredder.
  4. 4. Wash the cut cabbage thoroughly.
  5. 5. Dry the cabbage in a salad spinner.
  6. 6. Halve the onion and remove the skin.
  7. 7. Cut the onion into fine strips.
  8. 8. Heat 2 tablespoons of oil in a pot over medium heat.
  9. 9. Sauté the onion strips for about 3 minutes until translucent.
  10. 10. Add the savoy cabbage to the pot.
  11. 11. Lightly salt the cabbage and sauté it briefly.
  12. 12. Deglaze the pot with vinegar.
  13. 13. Add the apple juice.
  14. 14. Continue to simmer the mixture for about 5 minutes, stirring occasionally.
  15. 15. Wait until the liquid is nearly completely reduced.
  16. 16. Season the cabbage with salt and pepper to taste.
  17. 17. Cover the pot and set it aside.
  18. 18. Heat the remaining oil and butter in a pan over medium heat.
  19. 19. Fry the Schupfnudeln for about 5 to 7 minutes until golden brown.
  20. 20. Turn the noodles occasionally while frying.
  21. 21. Season the Schupfnudeln with salt and pepper.
  22. 22. Keep the noodles warm on low heat until you are ready to serve.
  23. 23. Wash the chives.
  24. 24. Cut the chives into fine rings.
  25. 25. Add the savoy cabbage and the Schupfnudeln back into the pan.
  26. 26. Toss the pan well to mix everything together.
  27. 27. Season the mixture generously.
  28. 28. Arrange the dish on plates.
  29. 29. Sprinkle the portions with the chive rings.
  30. 30. Serve the dish immediately.
  31. 31. Tip: For a non-vegetarian version, you can use bacon.
  32. 32. Fry diced bacon in the pan over medium heat for about 4 to 5 minutes until crispy.
  33. 33. Do this before adding the Schupfnudeln.
  34. 34. After that, skip the oil and half of the butter.

Nutrition per serving