:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/YpmX7puGmZ098cM81JDh/a9e0478c1dea728f820b77de02faf7.png "Schupfnudeln with sauerkraut")
Source: Pixabay : RitaE
Schupfnudeln with sauerkraut
Schupfnudeln with sauerkraut is a true feel-good dish and always reminds me of my grandma's hearty dishes from traditional German cuisine. The combination of the hearty Schupfnudeln and the tart flavor of the sauerkraut makes for a heavenly preparation. I've cooked this recipe so many times, I really have a lot of tricks and tips to share and hope you'll love it as much as we do in our family.
Ingredients
- 500 g Schupfnudeln (fresh or precooked)
- 500 g sour cabbage
- 200 g Bacon cubes
- 2 Onions
- 2 cloves of garlic
- Salt, pepper
- 1 TL Caraway
- 2 Tablespoon Lard (or oil)
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Directions
For the Schupfnudeln with sauerkraut recipe, first peel and dice the onions and garlic cloves. A little tip from me: If you soak the onion in cold water before you chop it, your eyes will water less.
In a large skillet, heat the lard and fry the bacon cubes until crispy. With experience, I know that a good cast iron pan can make all the difference here.
Now add the chopped onion and garlic and let them brown slightly. Be careful not to burn them, otherwise the dish will get a bitter note.
Add the sauerkraut and caraway seeds and stir everything in well. Traditionally, the sauerkraut is not rinsed to get the full flavor, but if you like it a little milder, you can rinse it in a colander.
Finally, fold in the Schupfnudeln with sauerkraut dish and fry until lightly browned. Finally, season with salt and pepper.
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