Schupfnudeln with bacon and cabbage! This pan dish just tastes heavenly …

Schupfnudelpanna with bacon and cabbage is a delicious dinner for connoisseurs. And the recipe is really not difficult … image / Westend61

Do you know what it’s going to be for dinner tonight? No? Then here comes the ultimate inspiration for a dish you probably have not thought of. When was the last time you made Schupfnudeln? This special ingredient is now available in every supermarket in the refrigeration department – and the “noodles”, which come from the southern German and Austrian cuisine, can be processed in many ways. Here is a recipe that makes a hearty, hearty dinner from Schupfnudeln, some bacon and cabbage.

Recipe for Schupfnudelpanna with cabbage and bacon: This is what you need

By the way: Strictly speaking, Schupfnudeln is not noodles of course. The word comes from the term “dumpling” – the term is one of many that indicate a thickening in use (as “knot” or “tuber”).

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Anyone who has cooked with Schupfnudeln knows that they are thick in the middle and pointed at the ends. The noodles are not made from flour and eggs like real pasta, but mainly from potatoes. With a little sauerkraut and bacon, it becomes a delicious Schupfnudelpanna. Here comes the recipe!

You will need: 1 pack of Schupfnudeln (400 – 500 grams), 1 pack of sauerkraut, 1 onion, 100 grams of smoked bacon, a little broth powder, salt, pepper and nutmeg, fresh chives, a little crème fraîche.

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Here’s how it works: First put the sauerkraut including the juice in a saucepan and heat it over medium heat. Then pour into a colander to remove the juice. Now peel the onion and cut into small cubes. Also dice the bacon finely. Then heat some oil in a large pan and fry the onion and bacon cubes in it.

Delicious recipe: Schupfnudelpannan tastes good with a little crème fraiche

Meanwhile, place the Schupfnudeln in a saucepan of salted water and cook according to the instructions on the package. Then drain. Add the finished noodles to the bacon and onion and fry on all sides until lightly browned. Finally add the sauerkraut to the pan and mix everything well.

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Then season the pan with salt, pepper and nutmeg. Small chives rolls give the real dish the finishing touch. Best served with a dash of creme fraiche. Have a nice meal!


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