Casserole of Schupfnudeln, Cabbage and Ham / Überbackene Schupfnudeln mit Weißkohl und Schinken

Page 30

Cuisine: German/Austrian/Swiss | Course Type: Main Courses

(1 review)

Tags: home cooking German cabbage Southern German comfort food schupfnudeln

Recipe Review

This was really, really nice comfort food. Think of coming home from a day of skiing or skating, what kind of food would you like to have? And what is more, DH said it was the nicest dish with white cabbage he ever had - not that that have been so many, but still.

It does involve a lot of work - not necessarily that you're busy all the time, and there is quite a portion you could also prepare a day in advance, just don't expect this is something you can make without some preparation, and without getting several pans dirty. And it doesn't even look appealing, which seemed to be the most important argument to DH why this shouldn't get a 5 star rating - you wouldn't serve it to your guests, at least not unless you're coming home from a day of... well, you get it.

Regarding the cooking process: We cooked the cabbage for only 5 min and let it steam for even less, to retain some bite - a good decision, in my opinion. Also, how much flour you need depends on the potatoes you use, so don't expect the 100g flour to be written in stone.

Much better than the Schupfnudeln we made last time.

Edited 22 January 2017:
DH made them again (though I might have been the one who made them last time, not sure), and oh my, what a difference. He cooked them less than 5 min as they threatened to explode; they stuck to the pan and broke when he fried them, and they tasted wobbly on the inside. Not sure what went wrong - did he add too much flour, or too little? Knead the dough for too long? We probably won't make these again for a while as they really are work-intensive.

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