💡 Recipe Highlights
- •The Dish: Crispy German potato dumplings (Schupfnudeln) with tender savoy cabbage and sun-dried tomatoes in a creamy mustard cream cheese sauce.
- •Total Time: This quick weeknight dinner goes from stove to table in just about 35 minutes.
- •Method: The rich sauce simmers away in the Thermomix® while you crisp up the dumplings in a skillet.
We’ve all been there: it’s a busy weeknight and you need something fast, but you still want a dinner that’s super tasty and satisfying. That’s exactly why I’m sharing this recipe with you today!
These pan-fried potato dumplings in a creamy savoy cabbage and mustard sauce come together in a flash and are pure comfort food. The Thermomix® does all the heavy lifting for the sauce while you sizzle the dumplings to golden perfection in a skillet.
Let’s dive right in—you’re going to love how easy this is!
Why You’ll Love This Recipe:
- Ready to hit the table in just 35 minutes
- The ultimate easy weeknight dinner
- Super quick and simple to make
- A fantastic, flavorful way to cook with savoy cabbage
- Ultra-creamy thanks to luscious cream cheese
- Hearty, satisfying, and completely vegetarian
- Totally beginner-friendly
- A total crowd-pleaser for the whole family
My Top Recipe Tips
Slice that savoy cabbage into super thin ribbons! Thin cuts ensure it cooks through perfectly during the gentle stir setting in your mixing bowl.
Give the potato dumplings (Schupfnudeln) a few minutes over medium-high heat in the skillet. Don’t rush them—let them get beautifully golden brown and crisp all over!
Make sure to fully dissolve the vegetable broth base in your measured water before adding it to the Thermomix®. This helps all that savory goodness distribute evenly throughout the sauce.
After chopping the onion and garlic, use your spatula to scrape down the sides of the bowl thoroughly so everything sautes evenly without sticking to the edges.
Can You Make This Ahead or Store Leftovers?
This dish is definitely best enjoyed hot and fresh out of the skillet while the potato dumplings still have that delicious crispy exterior!
If you happen to have leftovers, they keep beautifully in the fridge! For reheating, your best bet is to pop them back into a skillet or give them a quick warm-up in the microwave. If the savoy cabbage mustard sauce thickens up a bit after cooling, just stir in a splash of milk while warming it back up.
Easy Variations & Substitutions
Finely chopped sun-dried tomatoes: If you’re not a fan of larger chunks in your sauce, simply chop the sun-dried tomatoes a bit finer before tossing them in.
Adjust the consistency: Craving a thicker, richer sauce? Just let it simmer for an extra minute or two at the end to thicken right up.
Tweak the spice level: You can easily dial the intensity up or down by adjusting the amount of mustard and fresh black pepper to suit your family’s taste.
Ingredients You’ll Need for Pan-Fried Potato Dumplings in Creamy Savoy Cabbage & Mustard Sauce
- 1 yellow onion
- 1 garlic clove
- 25 g (about 2 tbsp) cooking oil
- 500 g (about 1 lb) savoy cabbage, sliced into strips
- 100 g (about 7/16 cup) water
- 1 tsp vegetable bouillon paste (or powdered broth)
- 100 g sun-dried tomatoes (dry-packed, not in oil)
- 100 g cream cheese
- 20 g medium-hot mustard (or Dijon)
- 200 ml whole milk
- ½ tsp salt
- freshly cracked black pepper, to taste
You’ll also need:
- 500 g Schupfnudeln (German potato finger dumplings, found in the refrigerated section)
How to Make Pan-Fried Schupfnudeln in Creamy Savoy Cabbage Mustard Sauce
Instructions:
Thinly slice the savoy cabbage. Peel and quarter the onion, and peel the garlic clove. Slice the sun-dried tomatoes into thin strips.
Add the onion and garlic to the mixing bowl and chop 5 sec / Speed 5. Scrape down the sides of the bowl with the spatula, add the olive oil, and sauté 3 min / Varoma® / Speed 2.
Add the sliced savoy cabbage and sauté for another 6 min / Varoma® / Reverse / Gentle Stir Speed.
Dissolve the vegetable broth powder in 100 g of water and add the liquid to the mixing bowl. Cook the veggies for another 6 min / 100 °C / Reverse / Gentle Stir Speed.
Next, add the milk, cream cheese, mustard, sun-dried tomatoes, salt, and pepper. Give everything a quick stir with the spatula. Let the sauce simmer for another 5 min / 100 °C / Reverse / Speed 1 until well combined and heated through.
Meanwhile, heat 1–2 tbsp of oil in a skillet over medium-high heat. Pan-fry the Schupfnudeln (potato dumplings) for about 5–7 minutes until beautifully golden brown and crispy.
Gently fold the crispy Schupfnudeln into the creamy savoy cabbage mustard sauce and serve hot right away.
Enjoy!
Now, I hope you have so much fun giving this recipe a try! If you love it, I’d be thrilled to hear your thoughts in the comments below.
Be sure to check out this recipe, too: German Potato Dumplings with Cabbage
Cheers,
Christoph
Crispy Pan-Fried Schupfnudeln in Creamy Savoy Cabbage & Mustard Sauce
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Zutaten
Ingredients
- 1 Onion
- 1 Garlic clove
- 25 g Oil
- 500 g Savoy cabbage sliced into strips
- 100 g Water
- 1 tsp Vegetable broth powder
- 100 g Sun-dried tomatoes dry-packed (not in oil)
- 100 g Cream cheese
- 20 g Medium-hot mustard
- 200 ml Whole milk
- ½ tsp Salt
- etwas Black pepper
Other Ingredients
- 500 g Schupfnudeln (German potato noodles) from the refrigerated section
Zubereitung
- 1 Onion, 1 Garlic clove, 500 g Savoy cabbage, 100 g Sun-dried tomatoesThinly slice the savoy cabbage into strips. Peel the onion and quarter it. Peel the garlic clove. Slice the sun-dried tomatoes into thin strips.
- 1 Onion, 1 Garlic clove, 25 g OilAdd the onion and garlic to the mixing bowl and chop for 5 sec / speed 5. Scrape down the sides of the bowl with the spatula, add the oil, and sauté for 3 min / Varoma® / speed 2.
- 500 g Savoy cabbageAdd the savoy cabbage and sauté for another 6 min / Varoma® / reverse / gentle stir mode.
- 100 g Water, 1 tsp Vegetable broth powderDissolve the vegetable broth powder in 100 g of water and pour the mixture into the mixing bowl. Cook the vegetables for another 6 min / 100 °C / reverse / gentle stir mode.
- 100 g Sun-dried tomatoes, 100 g Cream cheese, 20 g Medium-hot mustard, 200 ml Whole milk, ½ tsp Salt, etwas Black pepperNext, add the whole milk, cream cheese, mustard, sun-dried tomatoes, salt, and pepper. Give everything a quick stir with the spatula. Let the sauce simmer and reduce for another 5 min / 100 °C / reverse / speed 1.
- 500 g Schupfnudeln (German potato noodles)Meanwhile, heat 1–2 tbsp of oil in a skillet over medium-high heat. Fry the Schupfnudeln for about 5–7 minutes until beautifully golden brown and crispy.
- 500 g Schupfnudeln (German potato noodles)Gently fold the crispy Schupfnudeln into the creamy savoy cabbage and mustard sauce, and serve immediately.
Crispy Pan-Fried Schupfnudeln in Creamy Savoy Cabbage & Mustard Sauce
Click stars to rate now
Zutaten
Ingredients
- 1 Onion
- 1 Garlic clove
- 25 g Oil
- 500 g Savoy cabbage sliced into strips
- 100 g Water
- 1 tsp Vegetable broth powder
- 100 g Sun-dried tomatoes dry-packed (not in oil)
- 100 g Cream cheese
- 20 g Medium-hot mustard
- 200 ml Whole milk
- ½ tsp Salt
- etwas Black pepper
Other Ingredients
- 500 g Schupfnudeln (German potato noodles) from the refrigerated section
Zubereitung
- 1 Onion, 1 Garlic clove, 500 g Savoy cabbage, 100 g Sun-dried tomatoesThinly slice the savoy cabbage into strips. Peel the onion and quarter it. Peel the garlic clove. Slice the sun-dried tomatoes into thin strips.
- 1 Onion, 1 Garlic clove, 25 g OilAdd the onion and garlic to the mixing bowl and chop for 5 sec / speed 5. Scrape down the sides of the bowl with the spatula, add the oil, and sauté for 3 min / Varoma® / speed 2.
- 500 g Savoy cabbageAdd the savoy cabbage and sauté for another 6 min / Varoma® / reverse / gentle stir mode.
- 100 g Water, 1 tsp Vegetable broth powderDissolve the vegetable broth powder in 100 g of water and pour the mixture into the mixing bowl. Cook the vegetables for another 6 min / 100 °C / reverse / gentle stir mode.
- 100 g Sun-dried tomatoes, 100 g Cream cheese, 20 g Medium-hot mustard, 200 ml Whole milk, ½ tsp Salt, etwas Black pepperNext, add the whole milk, cream cheese, mustard, sun-dried tomatoes, salt, and pepper. Give everything a quick stir with the spatula. Let the sauce simmer and reduce for another 5 min / 100 °C / reverse / speed 1.
- 500 g Schupfnudeln (German potato noodles)Meanwhile, heat 1–2 tbsp of oil in a skillet over medium-high heat. Fry the Schupfnudeln for about 5–7 minutes until beautifully golden brown and crispy.
- 500 g Schupfnudeln (German potato noodles)Gently fold the crispy Schupfnudeln into the creamy savoy cabbage and mustard sauce, and serve immediately.
