Crispy Pan-Fried Schupfnudeln in Creamy Savoy Cabbage & Mustard Sauce
Treat yourself to crispy pan-fried Schupfnudeln coated in a rich, creamy, and flavorful savoy cabbage and mustard sauce.
Servings: 4
Calories: 450kcal
Equipment
- Thermomix
- Spatel
- Schneidebrett
- Messer
- Pfanne
Zutaten
Ingredients
- 1 Onion
- 1 Garlic clove
- 25 g Oil (approx. 1 oz)
- 500 g Savoy cabbage sliced into strips (approx. 17.5 oz)
- 100 g Water (approx. 3.5 oz)
- 1 tsp Vegetable broth powder
- 100 g Sun-dried tomatoes dry-packed (not in oil) (approx. 3.5 oz)
- 100 g Cream cheese (approx. 3.5 oz)
- 20 g Medium-hot mustard (approx. 0.5 oz)
- 200 ml Whole milk (approx. 7 fl oz)
- ½ tsp Salt
- etwas Black pepper
Other Ingredients
- 500 g Schupfnudeln (German potato noodles) from the refrigerated section (approx. 17.5 oz)
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 (210°F) / 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 (210°F) / 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.
