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Ingredients (4 servings)
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500 g Schupfnudeln
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400 g Weißkraut
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150 g Tiroler Bauchspeck
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200 g Krustenlaib
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Öl, Salz, Pfeffer, Kümmel
Preparation
- Clean the white cabbage, remove the core, and cut the cabbage into fine strips. Dice the bacon into small cubes.
- Heat a little oil in a large pan and fry the diced bacon until crispy. Add the sliced white cabbage, season with caraway seeds, salt, and pepper, and sauté over medium heat for about 10 minutes until soft.
- Add the potato noodles directly to the pan and fry for another 8 to 10 minutes until golden brown, turning occasionally.
- Slice the crusty bread and serve alongside the hearty potato noodle skillet.
