Tender pointed cabbage, golden potato noodles and melted Cheddar make a simple dinner with just a few ingredients. While the cabbage simmers, the Schupfnudeln crisp up in a second pan.
Recipe video
Pointed cabbage and potatoes
Pointed cabbage is milder and more tender than white cabbage. I love pairing it with potatoes, whether mashed or shaped into Schupfnudeln. Cheddar adds flavour and combines with the stock to make a light sauce.
Preparing the cabbage
Remove any wilted outer leaves, quarter the cabbage and cut out the firm core. Finely slice the leaves. You need about 400 g prepared cabbage; the weight of half a head varies with its size.
Two pans for crisp potato noodles
Divide the butter between the pans. Simmer the cabbage with the stock for about 10 minutes and let the liquid reduce a little before adding the Cheddar. Fold in the separately fried potato noodles at the end. For a vegetarian version, use vegetable stock and Cheddar made with microbial rennet.
Kitchen tip
Add the grated Cheddar over low heat and stir briefly. Fold in the potato noodles just before serving so their browned sides keep some texture.
Serve with a little freshly chopped parsley if you like.
Easy recipe
Pointed Cabbage with Schupfnudeln and Cheddar
Tender pointed cabbage with golden German potato noodles and melted Cheddar. An easy pan-fried dinner with a light sauce, ready in 25 minutes.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 2 servings
Ingredients
- 300 gpotato noodles
- 400 gpointed cabbage, trimmed, core removed
- 200 mlbeef broth
- 20 gbutter
- 45 gcheddar
- salt, pepper
Instructions
Nutrition per serving
- Calories
- 497 kcal
- Protein
- 16.9 g
- Carbohydrates
- 63.4 g
- Sugar
- 11.5 g
- Fat
- 19.8 g
- Saturated fat
- 10.1 g
- Fibre
- 8.6 g
- Salt
- 3.3 g
Data source: USDA SR28
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