Creamy Schupfnudel Dinner
When it’s so uncomfortably blustery and cold outside, a warming dinner is a must! And when it’s as quick as this creamy Schupfnudel pan, it’s a win-win situation! Schupfnudeln are a type of Swabian potato dumpling in an oblong shape. Fried crispy golden in the pan, they form the basis for this delicious dish.
Vegetables must not be missing, of course! Two delicious, nutritious types of winter vegetables go into the Schupfnudelpfanne: cabbage in the form of fermented sauerkraut and crunchy leeks. Minced meat, on the other hand, adds that extra bit of protein. Everything is allowed to stew together in a creamy sauce of cream and vegetable broth.
Get cozy on the couch with this delicious one-pot dish and wrap up well in this weather!
Have fun cooking!
Creamy Schupfnudel Dinner
Ingredients
- 1 pck. Schupfnudeln approx. 500 g
- 1 small can of sauerkraut approx. 300 g
- 1 leek
- 250 g minced meat
- 200 ml cream
- 200 ml vegetable broth
- salt pepper
- Some oil for frying
Instructions
- Drain the sauerkraut well. Wash leek thoroughly and cut into fine rings. Heat a little oil in a wide pan.
- Fry Schupfnudeln until golden brown, about 6 minutes. Remove from pan. Fry minced meat, then add leek and later sauerkraut. Season everything.
- Deglaze with cream and vegetable stock and boil down for a few minutes until creamy. Put the Schupfnudeln back into the pan and heat up. Season again to taste.
