Schupfnudeln (German Potato Noodles) with Pointed Cabbage and Bacon

Name: Schupfnudeln with Pointed Cabbage and Bacon
Prep time: 10 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 package Schupfnudeln (German potato noodles) (500g); 100 g small bacon cubes; 2 shallots; 0.5 small pointed cabbage; olive oil; salt, pepper, curry powder, cayenne pepper

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Schupfnudeln with pointed cabbage and bacon are a twist on the classic Schupfnudeln with sauerkraut. Fresh and healthy, this version is on your plate in just 15 min, which makes it perfect when it’s gotten a bit late or you don’t want to put much effort into cooking. If you love Bavarian cooking, replace the curry with a little caraway & chives. And if you’d like it a bit creamier, add a splash of cream at the end of the cooking time and let it reduce briefly.

Schupfnudeln (potato noodles) with pointed cabbage and bacon on a white plate

The recipe

Schupfnudeln with Pointed Cabbage and Bacon

Prep 10

Cook 15

Total 20

Cuisine German

Cook step by step

Ingredients

3 servings

Units:

Metric – US

▢ 1 package Schupfnudeln (German potato noodles), 500g
▢ 100 g small bacon cubes
▢ 2 shallots
▢ 0.5 small pointed cabbage
▢ olive oil
▢ salt, pepper, curry powder, cayenne pepper

US – US

Nutrition per serving, approx.: 412 kcal13 g protein57 g carbs14 g fat7 g fiber
Estimates, calculated from the ingredients.

Instructions

Heat a little oil in a large nonstick pan and fry 1 package Schupfnudeln (German potato noodles) over medium heat for about 5 min.
In the meantime, halve the 2 shallots and cut them into thin strips.
Add 100 g small bacon cubes and the shallots to the Schupfnudeln in the pan and fry for another 5 minutes.
In the meantime, clean 0.5 small pointed cabbage, remove the outer leaves and the core and cut crosswise into strips just under 1 cm wide.
Add to the Schupfnudeln in the pan and finish frying in 2–3 min.
Season with salt, pepper, curry powder and a pinch of cayenne pepper.

Tips

If the bacon cubes are too big or the pan is too small, fry the bacon cubes & onions first and set them aside. Then fry the Schupfnudeln in the drippings for about 8 min. Afterwards, add the cooked bacon cubes and onions as well as the sliced pointed cabbage.
Kids often don’t like pointed cabbage – in that case, simply set aside some of the fried Schupfnudeln and add the cabbage only to the rest in the pan.

Find more kitchen tips from A to Z in our Kitchen A–Z.

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Frequently Asked Questions about Schupfnudeln with Pointed Cabbage and Bacon

Can I make the schupfnudeln vegetarian?

Yes, simply leave out the bacon. Then fry the schupfnudeln in a little more oil or butter until golden. With curry and cayenne, the dish still has plenty of flavor.

What other variations are there?

For a Bavarian touch, replace the curry with a little caraway and chives. For a creamier dish, add a splash of cream at the end. For a fall version, try the schupfnudeln with Brussels sprouts and wild mushrooms.

How long do the potato noodles with pointed cabbage and bacon keep?

Leftovers keep in an airtight container in the fridge for 2 to 3 days. To reheat, fry them with a little butter in a skillet. That makes the potato noodles nice and golden again.

Can I freeze the potato noodles with pointed cabbage?

The finished dish freezes well; the cabbage just gets a little softer. Pack it in portions and it keeps for about 3 months. Thaw it in the fridge and fry it in a skillet.