Schupfnudeln with cabbage & meatloaf

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
3 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 800 g floury potatoes
  • 1 Onion
  • 2 TABLESPOONS clarified butter
  • 1 can(s) Sauerkraut (850 m)
  • 1 Bay leaf
  • 1 TABLESPOON Juniper berries
  • 7-10 Tbsp salt, some sugar, pepper
  • 1 tablespoon (20 g) Flour
  • 2 tablespoons (40 g) Semolina
  • 4 Egg yolk + 4 eggs (size M)
  • 30-40 g smoked bacon
  • 2 large slices of meat loaf some parsley (à approx. 125 g)

Directions

  1. 1

    Wash the potatoes and cook for about 20 minutes. Peel and chop the onion. Fry in 1 tbsp. clarified butter. Add cabbage and fry well. Add 1/4 l water, laurel and cherry. Season with salt and sugar and stew covered for about 30 minutes.

  2. 2

    Peel the potatoes and mash them finely. Knead in flour, semolina, a little salt and egg yolk. With floured hands form finger-thick rolls (potato noodles). Leave to stand in plenty of boiling salt water for about 3 minutes until they float on top. Drain

  3. 3

    Fry the potato noodles in 1 tbsp. clarified butter until golden brown. Fold in sauerkraut

  4. 4

    Dice the bacon, fry it and pour it over the potato noodles. Halve meat loaf, fry in bacon fat and keep warm. Fry 4 fried eggs. Arrange everything. Wash and chop the parsley and sprinkle over it

  5. 5

    Drink: dark beer

Nutrition Facts

KCAL
630 kcal
CARBS
37 g
FATS
39 g
PROTEINS
28 g

Categories & Tags

Main DishesheartyPasta