Stew with pointed cabbage and Schupfnudel
Stew with pointed cabbage and Schupfnudel is a very easy German recipe with 3 main ingredients that can be made in less than 30 minutes.
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
Serving: 1portionCalories: 510kcalCarbohydrates: 51gProtein: 23gFat: 24gSaturated Fat: 10gTrans Fat: 1gCholesterol: 81mgSodium: 809mgPotassium: 440mgFiber: 4gSugar: 3gVitamin A: 473IUVitamin C: 21mgCalcium: 61mgIron: 7mg
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