ReceptnaptárSchupfnudeln mit Sauerkraut (potato noodles with sauerkraut and bacon)
Schupfnudeln are the finger-thick potato noodles of Swabian and Bavarian cooking, fried in fat and served with sauerkraut and bacon. A traditional everyday or meatless-day dish. Tangy, smoky and filling.
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Method
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- Fry the bacon in a pan and take it out; cook the onion in the fat until golden.
- Add the drained sauerkraut, the caraway, sugar and broth and braise, covered, for 15 minutes.
- In another pan, heat oil and fry the noodles over medium-high heat for 6-8 minutes until golden with crisp edges.
- Mix the noodles into the sauerkraut and add the bacon.
- Season with salt and pepper and sprinkle with chives.
- Serve hot.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Fry the noodles separately so they get a crisp crust and do not go soggy in the sauerkraut.
- Do not rinse the sauerkraut if you like its flavor; rinse it for a milder taste.
- The sugar softens the tang of the cabbage.
Frequently asked questions
What is a Schupfnudel?
A finger-thick potato dough noodle tapered at both ends, a relative of the Hungarian nudli.
Is there a vegetarian version?
Yes, without the bacon, using smoked paprika and oil.
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