After a long day at work, you don’t want to spend hours in the kitchen to prepare dinner, right?! Getting something quick on the table does not mean you have to call a delivery service and give them your hard-earned money. Make this German Schupfnudeln & Cabbage Skillet instead. It’s quick and easy to do and really delicious. The ingredients are affordable and everything should be ready within 30 minutes. Sounds good, right? ;)
We’re big fans of Schupfnudeln aka. potato noodles here. This is not only because Schupfnudeln are popular and widespread in our home country, Baden-Württemberg. Schupfnudeln are now available in every supermarket all over Germany (even here in Berlin) and you can save yourself a lot of work and time by using these pre-cooked potato noodles (instead of making them from scratch). Sometimes you have to admit that convenience food is not that bad ;P
I mean, of course, you can totally make these potato noodles easily at home, but that would be counterproductive here. This dish is supposed to be quick and easy to prepare. That’s why ready-made Schupfnudeln are used. If you still want to know how to make the chunky potato noodles yourself, take a look at my recipe for Schupfnudeln with Sauerkraut. There I am explaining how to make them with fresh potatoes from scratch.
Homemade Schupfnudeln are more of a weekend project for us. The same goes for gnocchi and other types of pasta. I know – both do not really belong in the pasta category because they are made with potatoes, but for us, they are simply noodles or pasta. Basta ;P
Anyway. Schupfnudel dishes (or dishes with gnocchi) are often very easy to make. You prepare your base, for example an easy sauce with veggies and/or meat – at the same time you heat up, cook or fry the pre-cooked potato noodles (or gnocchi) in a little oil or butter. That’s it. Easy-peasy. You throw everything together, and voilà… a delicious lunch or dinner! It really couldn’t be easier.
Even though we enjoy this type of »pasta dishes«, they are probably not the best for everyone ;) Potato noodles are packed with carbs. If you need energy after a hard day’s work or after the gym, this is probably the right choice. If you want to go straight to bed after dinner, you should probably eat something lighter. Schupfnudeln (especially in combination with cabbage) are not necessarily the best dinner for a relaxed and restful sleep. If you eat too much, your stomach has a lot of work to do at night. For some, this means a restless sleep. I mean me. I would suffer. Just a friendly warning ;P
Speaking of cabbage… in case you’re worried the pointed cabbage could trigger various activities in the gastrointestinal tract, just throw some caraway seeds into the pan. This usually helps quite well if someone has problems with »winds coming from the south« ;)
If you (despite all warnings) want to try other dishes from this category, you’ve come to the right place. As mentioned above, there is already a recipe for delicious Schupfnudeln with Sauerkraut on the blog. An absolute classic from southern Germany. Whether you make the Schupfnudeln yourself or use ready-made ones from the supermarket is up to you. Another dish I can recommend is Gnocchi with Brussels Sprouts & Salsiccia. Simply delicious and an absolute treat in autumn! Provided you like Brussels sprouts ;P
INGREDIENTS / ZUTATEN
(4-5 servings)
some oil for frying
4.4 oz. (125g) bacon, finely diced
1 large onion, diced
2-3 garlic cloves, finely chopped
1 small pointed cabbage (28-35 oz./800-1000g)
6.8 fl. oz. (200ml) veggie stock
7 oz. (200g) sour cream
1 tsp. dried oregano
1/2 tsp. dried thyme
salt, pepper
28-35 oz. (800-1000g) Schupfnudeln (potato noodles)
1 spring onion, in rings
(4-5 Portionen)
etwas Öl zum Anbraten
125g Bacon, fein gewürfelt
1 große Zwiebel, gewürfelt
2-3 Knoblauchzehen, fein gehackt
1 kleiner Spitzkohl (800-1000g)
200ml Gemüsebrühe
200g Schmand
1 TL Oregano
1/2 TL Thymian
Salz, Pfeffer
800-1000g Schupfnudeln (Kühltheke)
1 Frühlingszwiebel, in Ringen
DIRECTIONS / ZUBEREITUNG
1. Cut the bacon into fine cubes. Peel and finely dice/chop the onion and garlic. Remove any wilted leaves from the cabbage, quarter it, cut out the stalk and then cut it into bite-sized pieces. Finely slice the spring onion into rings. Collect all the other ingredients and keep them ready.
2. Add some oil to a large frying pan and heat up. Add the diced bacon and cook briefly, then add the onion and sauté for a few minutes. Next, add the garlic and cabbage. Let everything cook/sauté for about 2 minutes. Deglaze the cabbage with the veggie stock. Add the sour cream, oregano, and thyme, season with salt and pepper and mix well. Let the cabbage simmer over medium heat for about 10 minutes while stirring often. The pointed cabbage should have softened, but not get mushy.
3. Heat up a second (non-stick) frying pan with some oil and fry the Schupfnudeln for about 6-7 minutes. Move the noodles frequently – you want them nicely browned but not burned.
4. When the cabbage is ready, add the fried potato noodles to the frying pan and mix everything well. Season with some more salt and pepper, if necessary. Sprinkle with spring onion rings and serve.
1. Den Bacon in feine Würfel schneiden. Zwiebel und Knoblauch schälen und fein würfeln bzw. fein hacken. Welke Blätter vom Spitzkohl entfernen, vierteln, den Strunk herausschneiden, dann in mundgerechte Stücke schneiden. Die Frühlingszwiebel in feine Ringe schneiden. Die restlichen Zutaten bereitstellen.
2. Etwas Öl in eine große Pfanne geben und erhitzen. Den gewürfelten Bacon dazugeben und kurz auslassen, dann die Zwiebel dazugeben und einige Minuten anschwitzen. Gehackten Knoblauch und den Spitzkohl dazugeben und vermengen. Alles für etwa 2 Minuten mit anbraten. Mit Gemüsebrühe ablöschen. Schmand, Oregano und Thymian dazugeben, mit Salz und Pfeffer würzen und alles gut verrühren. Etwa 10 Minuten köcheln lassen – dabei immer wieder umrühren. Der Spitzkohl sollte weicher geworden sein, aber nicht komplett verkochen.
3. In einer zweiten (beschichteten) Pfanne etwas Öl erhitzen und die Schupfnudeln darin etwa 6-7 Minuten anbraten. Immer wieder wenden, damit nichts anbrennt.
4. Wenn der Kohl fertig ist, die angebratenen Schupfnudeln in die Pfanne geben und alles gut vermengen. Nach Bedarf noch einmal mit Salz und Pfeffer nachwürzen, mit Frühlingszwiebelringen bestreuen und servieren.
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Here is a version of the recipe you can print easily.
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German Schupfnudeln & Cabbage Skillet
- Prep Time: 00:10
- Cook Time: 00:20
- Total Time: 00:30
- Yield: 4 1x
- Category: Dinner
- Cuisine: Germany
- Diet: Vegetarian
Description
A classic German dish when it’s colder outside – Schupfnudeln & Cabbage Skillet. Potato noodles meet pointy cabbage. A simple dish but so good!
Ingredients
some oil for frying
4.4 oz. (125g) bacon, finely diced
1 large onion, diced
2–3 garlic cloves, finely chopped
1 small pointed cabbage (28–35 oz./800-1000g)
6.8 fl. oz. (200ml) veggie stock
7 oz. (200g) sour cream
1 tsp. dried oregano
1/2 tsp. dried thyme
salt, pepper
28–35 oz. (800-1000g) Schupfnudeln (potato noodles)
1 spring onion, in rings
Instructions
1. Cut the bacon into fine cubes. Peel and finely dice/chop the onion and garlic. Remove any wilted leaves from the cabbage, quarter it, cut out the stalk and then cut it into bite-sized pieces. Finely slice the spring onion into rings. Collect all the other ingredients and keep them ready.
2. Add some oil to a large frying pan and heat up. Add the diced bacon and cook briefly, then add the onion and sauté for a few minutes. Next, add the garlic and cabbage. Let everything cook/sauté for about 2 minutes. Deglaze the cabbage with the veggie stock. Add the sour cream, oregano, and thyme, season with salt and pepper and mix well. Let the cabbage simmer over medium heat for about 10 minutes while stirring often. The pointed cabbage should have softened, but not get mushy.
3. Heat up a second (non-stick) frying pan with some oil and fry the Schupfnudeln for about 6-7 minutes. Move the noodles frequently – you want them nicely browned but not burned.
4. When the cabbage is ready, add the fried potato noodles to the frying pan and mix everything well. Season with some more salt and pepper, if necessary. Sprinkle with spring onion rings and serve.
Notes
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
