Drain well sauerkraut
Very wet sauerkraut would soften the browned scuff noodles. After simmering, reduce excess liquid openly or drain the herb briefly.
German Recipe
Schupfnudeln with sauerkraut
Sweat onion and bacon, add sauerkraut, broth, bay leaf and cumin. Sauerkraut can be drained in butter. Season with pepper and a little salt. Serve directly hot.
Total time
40 min
Calories
540 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Schupfnudeln with sauerkraut step by step
Drain the sauerkraut and lift it under the scuff noodles. Season with pepper and little salt. Serve directly hot.
Quick Dinners
Dinner
German Recipes
Pasta
Recipe
Schupfnudeln with sauerkraut
Sweat onion and bacon, add sauerkraut, broth, bay leaf and cumin. Fry scab noodles in butter golden brown.
Ingredients
4 servings
Method
-
1
Smelling herb
Sweat onion and bacon, add sauerkraut, broth, bay leaf and cumin.
-
2
Roast scuff noodles
Fry scuff noodles in butter golden brown.
-
3
Merge
Drain the sauerkraut and lift it under the noodles.
-
4
Flavouring
Season with pepper and little salt.
-
5
Serving
Place the scuff noodles with the sauerkraut on preheated plates and serve directly hot.
Kitchen know-how
Tips for Schupfnudeln with sauerkraut
Roast separate bowls
Fry the scuff noodles in a wide pan all around golden brown, while the herb is stewed separately. Thus, crust and roasted flavors are formed before both come together.
Mix only at the end
Combine sauerkraut and scuff noodles only for the last minutes. Long common cooking dissipates the browned areas.
Variations
How to adapt this recipe
Leave out bacon and fry the onion in butter or oil golden yellow. Smoked paprika gives the sauerkraut a subtle smoky note if necessary.
Dice a sour apple and simmer with four pressed juniper berries in the herb. The fruity sweetness balances out strong acidity.
Nutrition per serving
540kcal
66.0 gCarbohydrates
14.0 gProtein
22.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Schupfnudeln with sauerkraut
Yes. fry pre-cooked noodles directly in butter and only turn when one side has colour. Pre-cooking is usually not required.
Rinse the herb briefly or round off with grated apple and a small pinch of sugar. Use sweetness sparingly and try again before each addition.
Fry in a large pan at medium to high heat and do not constantly move. Add the relatively dry sauerkraut only immediately before serving.
Cool leftovers closed for a maximum of two days. To warm up, fry in a frying pan instead of heat in the microwave so that a little crust can be formed again.
Keep cooking