Facebook
WhatsApp
X
Ingredients (4 servings)
-
500 g Schupfnudeln
-
500 g Weißkraut
-
150 g Tiroler Bauchspeck
-
Öl
-
Kümmel, Salz, Pfeffer
Preparation
- Remove the core from the white cabbage and cut into fine strips. Cut the bacon into small cubes.
- Fry the bacon cubes in a large pan without additional fat until crispy. Add the sliced cabbage, season with caraway seeds, salt, and pepper, and deglaze with a little water. Cover and simmer for about 15 minutes until tender.
- Heat some oil in a second pan and fry the potato noodles until golden brown all over.
- Mix the fried potato noodles with the braised cabbage and bacon, heat briefly again, and serve hot.
