💡 At a Glance
- •The Dish: A hearty, vegetarian family favorite featuring Schupfnudeln (German potato noodles), sweet pointed cabbage, and juicy cherry tomatoes in a rich, creamy sauce.
- •Time Commitment: A lightning-fast recipe that’s perfect for a speedy lunch or a cozy, comforting weeknight dinner.
- •How It’s Made: The cabbage cooks right in the mixing bowl while the potato noodles and tomatoes steam simultaneously in the Varoma® attachment.
Schupfnudeln with Cabbage is a cozy, comforting meal the whole family will love—and it comes together in no time flat.
Combining pillowy German potato noodles with tender sweet cabbage isn’t just ridiculously delicious; it’s also packed with good-for-you vitamins and minerals.
With my easy, step-by-step recipe, I’ll show you just how effortlessly you can whip up this amazing dish right at home using your Thermomix®.
Why You’ll Love This Recipe:
- Quick, easy, and undeniably cozy for a hearty meal.
- Pure comfort food that warms you up from the inside out on chilly days.
- Naturally vegetarian, but super easy to customize with your favorite protein.
- Made with simple, budget-friendly ingredients you can easily find.
- Packed with wholesome veggies, vitamins, and minerals.
- Whips up in a flash!
- A total crowd-pleaser that both kids and adults love.
- Perfect for a speedy lunch or a stress-free weeknight dinner.
My Top Tips for Success
Out of crème fraîche? No problem! Heavy cream works like a charm as a substitute.
Feel free to toss in extra veggies—bell peppers or zucchini taste fantastic in this skillet meal.
These potato dumplings and tender cabbage taste especially delicious garnished with fresh parsley or chives for a bright pop of color and flavor.
Pro tip: Sprinkle a little freshly grated Parmesan cheese over the top right before serving!
Can You Prep Ahead and Store Leftovers?
This dish is fantastic for meal prep! You can store any leftovers in an airtight container in the fridge for up to 3 days.
Got extras? They freeze beautifully, too! Just pop them in the freezer and they’ll keep fresh for up to 3 months.
Fun Recipe Variations
- Crumble in some tangy feta cheese
- Toss in diced ham
- Add cooked ground beef or pork
- Serve with flaked salmon
- Use plant-based ground meat for a hearty veggie option
What You’ll Need
- 1 yellow onion
- 1 lb sweet cabbage (or point-headed cabbage), chopped
- 1.5 tbsp cooking oil
- 5 oz cherry tomatoes
- 7 tbsp water (approx. 100g)
- 2 tsp vegetable broth powder (or bouillon)
- 1 tsp smoked paprika (regular paprika works too!)
- 5 oz crème fraîche (or full-fat sour cream)
- 1 package refrigerated Schupfnudeln / German potato dumplings (approx. 17 oz / 500 g)
- 1 tsp salt
- Freshly cracked black pepper, to taste
How to Make German Potato Noodles with Pointed Cabbage
Step-by-Step Instructions:
Start by washing the pointed cabbage (or sweet cabbage) and discarding the tough outer leaves. Cut it in half, core it, then quarter and chop into large chunks.
Peel and quarter the onion, then add it to the mixing bowl along with half of the cabbage. Chop 5 sec / Speed 4, then transfer to a separate bowl and set aside.
Add the remaining cabbage to the mixing bowl and chop 5 sec / Speed 4 as well.
Add the reserved cabbage and onion mixture back into the mixing bowl, add the oil, and sauté 5 min / Varoma® / Reverse / Speed 1.5.
Dissolve the vegetable broth base and smoked paprika in the water, then pour it into the mixing bowl along with the crème fraîche.
Next, rinse the cherry tomatoes and place them in the bottom Varoma dish. Set the tray in place and add the potato noodles (Schupfnudeln) to the upper Varoma tray.
Cover with the lid, set the Varoma® in place, and cook 10 min / Varoma® / Reverse / Speed 1.
Finally, season the cabbage mixture with salt and pepper to taste (about 1 tsp salt and 2–3 pinches of pepper). Transfer the cabbage, potato noodles, and cherry tomatoes to a large serving dish, gently toss to combine, garnish with fresh herbs like parsley, and serve hot!
Pro Tip: Waiting to salt the cabbage until the end is key! If you salt it too early, it draws out moisture and can make the cabbage soggy. Salting right before serving keeps it perfectly tender-crisp and gives the dish a wonderful texture.
Enjoy!
By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.
Happy cooking!
If you loved this quick recipe for Schupfnudeln with Pointed Cabbage, you might also enjoy my recipe for delicious Linguine with Red Pesto and Mozzarella 🙂
Best, Christoph
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Schupfnudeln with Sweet Pointed Cabbage
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Zutaten
- 1 Onions
- 500 g Pointed cabbage (sweet cabbage)
- 20 g Oil
- 150 g Cherry tomatoes
- 100 g Water
- 2 tsp Vegetable broth powder
- 1 tsp Smoked paprika or regular paprika
- 150 g Crème fraîche
- 1 Packung Schupfnudeln (German potato dumplings) from the refrigerated section (500 g)
- 1 tsp Salt
- Black pepper To taste
Zubereitung
- 500 g Pointed cabbage (sweet cabbage)First, wash the cabbage, remove the outer leaves, slice it in half, cut out the core, quarter it, and cut into coarse pieces.
- 1 OnionsNext, peel and quarter the onion, then add it to the mixing bowl along with half of the cabbage. Chop 5 sec / Speed 4, then transfer to a separate bowl.
- Add the remaining cabbage to the mixing bowl and chop 5 sec / Speed 4 as well.
- 20 g OilReturn the set-aside cabbage to the mixing bowl, add the oil, and sauté 5 min / Varoma® / Reverse / Speed 1.5.
- 100 g Water, 2 tsp Vegetable broth powder, 1 tsp Smoked paprika, 150 g Crème fraîcheNext, dissolve the vegetable broth and smoked paprika in the water, then pour into the mixing bowl along with the crème fraîche.
- 150 g Cherry tomatoes, 1 Packung Schupfnudeln (German potato dumplings)Wash the cherry tomatoes and place them in the Varoma dish. Spread the Schupfnudeln across the upper Varoma tray. Set the Varoma® in place and cook 10 min / Varoma® / Reverse / Speed 1.
- 1 tsp Salt, Black pepperFinally, season the cabbage with salt and pepper to taste (about 1 tsp salt and 2–3 pinches of black pepper). Transfer everything to a large serving bowl along with the Schupfnudeln and tomatoes, toss gently to combine, garnish with fresh herbs like parsley, and serve!
- Note: Salting pointed cabbage too early can draw out its moisture, making it soft and sometimes a little soggy. Seasoning it right at the end helps it keep that wonderfully crisp-tender texture!
Schupfnudeln with Sweet Pointed Cabbage
Click stars to rate now
Zutaten
- 1 Onions
- 500 g Pointed cabbage (sweet cabbage)
- 20 g Oil
- 150 g Cherry tomatoes
- 100 g Water
- 2 tsp Vegetable broth powder
- 1 tsp Smoked paprika or regular paprika
- 150 g Crème fraîche
- 1 Packung Schupfnudeln (German potato dumplings) from the refrigerated section (500 g)
- 1 tsp Salt
- Black pepper To taste
Zubereitung
- 500 g Pointed cabbage (sweet cabbage)First, wash the cabbage, remove the outer leaves, slice it in half, cut out the core, quarter it, and cut into coarse pieces.
- 1 OnionsNext, peel and quarter the onion, then add it to the mixing bowl along with half of the cabbage. Chop 5 sec / Speed 4, then transfer to a separate bowl.
- Add the remaining cabbage to the mixing bowl and chop 5 sec / Speed 4 as well.
- 20 g OilReturn the set-aside cabbage to the mixing bowl, add the oil, and sauté 5 min / Varoma® / Reverse / Speed 1.5.
- 100 g Water, 2 tsp Vegetable broth powder, 1 tsp Smoked paprika, 150 g Crème fraîcheNext, dissolve the vegetable broth and smoked paprika in the water, then pour into the mixing bowl along with the crème fraîche.
- 150 g Cherry tomatoes, 1 Packung Schupfnudeln (German potato dumplings)Wash the cherry tomatoes and place them in the Varoma dish. Spread the Schupfnudeln across the upper Varoma tray. Set the Varoma® in place and cook 10 min / Varoma® / Reverse / Speed 1.
- 1 tsp Salt, Black pepperFinally, season the cabbage with salt and pepper to taste (about 1 tsp salt and 2–3 pinches of black pepper). Transfer everything to a large serving bowl along with the Schupfnudeln and tomatoes, toss gently to combine, garnish with fresh herbs like parsley, and serve!
- Note: Salting pointed cabbage too early can draw out its moisture, making it soft and sometimes a little soggy. Seasoning it right at the end helps it keep that wonderfully crisp-tender texture!
