Schupfnudeln with White Cabbage and Fried Onions

Tender potato Schupfnudeln fried in butter, served with mildly braised white cabbage with caraway and crispy fried onions. A cozy, home-style dish that is hearty and filling in winter yet still light.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 600 g floury potatoes
• 200 g wheat flour
• 1 pc egg
• 1 tsp salt
• pinch nutmeg, freshly grated
• 800 g white cabbage
• 2 pc onions
• 30 g butter
• 1 tsp caraway, ground
• 100 ml water
• 2 tbsp cooking oil
• pepper
• 1 bunch chives

Method

1. Cook the potatoes in their skins in salted water for about 25 minutes until soft, drain, let them steam briefly, peel and press them through a potato ricer while still warm.
2. Knead the potato mixture with flour, egg, salt and nutmeg into a smooth dough; if it sticks, add a little more flour.
3. Divide the dough into four portions, roll each into a rope about 2 cm thick and cut into 2 cm pieces. Roll these into small noodles with floured hands.
4. Finely dice one onion and slice the second into thin rings. Fry the rings in 1 tbsp oil until golden brown and crispy, then drain on kitchen paper.
5. For the cabbage, heat the butter in a large pot, sweat the diced onion until glassy and add the white cabbage cut into fine strips.
6. Season the cabbage with caraway, salt and pepper, add water, cover and braise over medium heat for about 15 minutes until tender, stirring occasionally.
7. Fry the Schupfnudeln in a large pan in the remaining oil over medium heat for about 5 to 6 minutes, turning until golden yellow all over and crispy on the outside.
8. Adjust the seasoning of the cabbage, arrange the Schupfnudeln on top, sprinkle with the fried onions and serve with finely sliced chives.