Last week I made this stew with pointed cabbage and Schupfnudel. It is very easy and you need less than 30 minutes to make it. In this recipe I used minced beef to make this stew, but sometimes I also make it with minced poultry.
Chances are, you have never heard of Schupfnudel. No drama, it is a typical German noodle type. Read more about it below the recipe.
Stew with pointed cabbage and Schupfnudel
Ingredients
- 1 pointed cabbage app. 1 kg
- 400 gram minced beef
- 500 gram Schupfnudel alternatively you may use gnocchi
- 1 onion
- 2 cloves garlic
- 1 chili pepper
- 250 ml vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons cream
- salt
- grated cheese
- pepper
- chives for garnishing
Instructions
- Finely chop the pointed cabbage and remove the hard parts from the stump.
- Finely chop the onion, the chili pepper and garlic.
- Heat some oil in the same pan, and bake the onion, the chili pepper and the garlic for about a minute.
- Add the minced beef and the tomato paste, and mix everything well.
- Add the pointed cabbage and stir fry everything for about two minutes.
- Add the vegetable broth, the cream and the spices, and let it simmer for about 10 minutes. Put a lid on it.
- Bake the Schupfnudel in a pan for about 5 minutes until golden brown.
- Serve while hot and garnish with the grated cheese and the chives.
- Add the finger noodles (Schupfnudel) on top and enjoy.
Nutrition
I have the inspiration for this typical German stew from a German foodblog: Emmikochteinfach. In English translated this means Emmi simply cooks, or Emmi cooks simple. You can understand it in both ways. She also inspired me to make my pork medallions wrapped in farm ham.
About pointed cabbage
You will recognize pointed cabbage easily in the supermarket or vegetable store. The shape is self explanatory. Others names for this cabbage are sugarloaf or sweetheart cabbage. This is because it has a sweeter and milder taste than other types of cabbage. Most often they weigh about 1 kg.
Because of the sweeter and milder taste, pointed cabbage suits perfectly for a salad or coleslaw. But my absolute favorite is this stew with pointed cabbage and Schupfnudel. As the leaves are more tender, they don’t need a long baking or frying time.
Most of the time I remove the outer leaves when I prepare them. However, if they are still good, you should not throw them away. then I halve them and remove the harder inner core in a V-shaped way. Then I start slicing them finely starting from the cone. Finally, I cut the longer strips into short parts. So you don’t need a knife to eat this dish.
If you are interested, you can find more information on pointed cabbage on the following pages:
- Cabbage (Wikipedia)
- pointed cabbage on hub.com
- the ultimate cabbage guide from kitchenstories
- pointed cabbage on lovemysalad
About Schupfnudel
Schupfnudel is a kind of noodle that is typical for the South of Germany and Austria. Like gnocchi, they are made from potatoes. Due to their form, they are also called Fingernudel. As it is quite a regional product, there is a realistic chance that you will not find it in your local supermarket. In that case you can easily replace Schupfnudel by gnocchi in this recipe.
Normally I bake them in a pan until they are golden brown. You can have them as a side dish, or make them the main ingredient of you lunch. Please find here some more lunch ideas:
- vegetable finger pasta curry
- gnocchi with cranberry sauce
- vegetarian gnocchi with yellow bell pepper
- cinnamon butter gnocchi
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
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