Drain the sauerkraut well
Very wet sauerkraut would soften the browned scaly noodles. After braising, reduce excess liquid openly or let the cabbage drain briefly.
German Recipe
Schupfnudeln with sauerkraut
Sauté onion and bacon, add sauerkraut, broth, bay leaf and cumin. Fry the scaly noodles in butter until golden brown. Drain the sauerkraut and fold it into the scaly noodles. Season with pepper and a little salt. Serve immediately hot.
Total time
40 min
Calories
540 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Scaly noodles with sauerkraut step by step
Drain the sauerkraut and fold it into the noodles. Season with pepper and a little salt. Serve immediately hot.
Quick Dinners
Dinner
German Recipes
Pasta
Recipe
Schupfnudeln with sauerkraut
Sauté onion and bacon, add sauerkraut, broth, bay leaf and cumin. Fry the noodles in butter until golden brown.
Ingredients
4 servings
Method
-
1
Braise cabbage
Sauté onion and bacon, add sauerkraut, stock, bay leaf and cumin.
-
2
Roast noodles
Fry the noodles in butter until golden brown.
-
3
Merging
Drain the sauerkraut and fold into the noodles.
-
4
Season to taste
Season with pepper and a little salt.
-
5
Serve
Arrange the noodles with the sauerkraut on warmed plates and serve immediately hot.
Kitchen know-how
Tips for Schupfnudeln with sauerkraut
Roast the noodles separately
Fry the scaly noodles in a wide pan until golden brown all around, while the cabbage braises separately, creating the crust and roasted flavour before the two come together.
Mix until the end
Combine sauerkraut and scaly noodles only for the last few minutes. Long cooking together softens the browned surfaces again.
Variations
How to adapt this recipe
Omit the bacon and fry the onion in butter or oil until golden. Smoked paprika gives the sauerkraut a subtle smoky note if necessary.
Dice an acidic apple and braise it in the herb with four pressed juniper berries. The fruity sweetness balances out strong acidity.
Nutrition per serving
540kcal
66.0 gCarbohydrates
14.0 gProtein
22.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Schupfnudeln with sauerkraut
Yes. Fry the cooked pancakes directly in butter and only turn when one side is coloured. No prior cooking is usually required.
Rinse the cabbage briefly or round off with grated apple and a small pinch of sugar. Use the sweet stuff sparingly and try again before adding it.
Fry in a large frying pan over medium to high heat and do not move constantly. Fold in the relatively dry sauerkraut immediately before serving.
Cool the leftovers closed for two days at most. To warm up, fry them in a pan instead of heating them in the microwave to create a little crust again.
Keep cooking