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.