Tipp: Wähle im Druckdialog als Drucker „Als PDF speichern“, um das Rezept als PDF zu sichern. Am Handy: Teilen → Drucken → als PDF sichern.
Schupfnudeln with Pointed Cabbage and Bacon
Zutaten
- 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
Nutrition per serving, approx.: 412 kcal13 g protein57 g carbs14 g fat7 g fiber
Estimates, calculated from the ingredients.
Zubereitung
- 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.
Tipps
- 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.
Rezept von Homemadestuffwww.homemadestuff.blog