Schupfnudeln with Sauerkraut

Heat a saucepan.

Remove the skin from the onion and cut into thin rings. Melt the lard in the saucepan and sauté the onion rings in it over medium heat until translucent. Increase the heat, add the sauerkraut, mix with the onion rings and sauté heartily until the cabbage is lightly browned on the underside. Extinguish with the wine. Allow the wine to evaporate to a large extent, then pour on the clear soup. Place the new spice, juniper, pepper and bay leaf in a coffee filter bag form, fold together and tie with spaghetti. Add the spice filter bag and the dried meat to the cabbage, close the pot and steam the cabbage on low heat.

Press the potatoes through a potato press or possibly a spaetzle press, season with salt, season with pepper and grate nutmeg. Stir in the whole egg and the egg yolks. Add the flour little by little and stir quickly with the potato mixture until the dough has a malleable consistency. Preparation Photo: private Place piece of dough in the palm of your hand….

Dust a baking board with flour, form a portion of the dough on it into a roll just under 2 inches thick. Using a dough card or kitchen knife, divide into diagonal pieces about 4 cm long. Flour your hands, place one piece of dough on the palm of your hand, roll over it a few times with the other palm and form the noodles around it.

Prepare all the pieces and the rest of the dough in this way. Preparation Schupfnudeln – Fo

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