Cultural cooking: Swabian recipe for “Schupfnudeln mit Sauerkraut”

Written by Silia Schanz, VEFA 2021-22 – Edited by Bianca Rêgo, ESC Wake-Up 2022-23

Here at Camping Belvédère volunteers love to share their culture through cooking.

Fitting for the time of advent I shared a recipe from my home region in the south-west of Germany.

It is the perfect food for cold days and large hunger!

It is healthy, easily made vegan and valuable for the microbes in the gut 😀

Recipe:

All you need is fermented cabbage, potatoes, flour and some butter to toss the potato dumplings in…

Thanks to Alicia we already had about 700gr fermented cabbage ready to use. If you don’t have some ready and want to make it by yourself all you need is a pointed or white cabbage and salt. For extra taste you can add juniper berries and bay leaves.

Prepare the cabbage 4 days before following this recipe or prepare it freshly without the process of fermentation.

Servings: 4 – 6                            Total time for first try: 2,5h

1. Take a kg of potatoes, cover with water and put in a pot to cook. 20-30minutes.
   
   
2. Put the fermented cabbage inside a pot. Cut one apple and one onion into little square pieces and add to the Sauerkraut in the pot. Put 2 -3 tsp of vinegar and about 100ml of water or soup. Now add some bay leaves, caraway and juniper berries. Experiment!
   
   
3.  Let the Sauerkraut boil and then cook over low heat for 45 minutes.       
           
4. When the potatoes are done, peel while they are still hot and smash into a homogenous mass. Then add your preferred type of flour. I added 280 gr for 1000 gr potatoes and it was definitely not enough! Some recipes put the same amount of flour as potatoes. If you want fluffier potato dumplings add less flour! Or just put
   
   
5. flour until the dough is not sticky anymore.
   
   
6. Cut little 3cm long pieces from the dough and roll them between your hands into a noodle with pointy ends.
   

7. Put into boiling water. When they swim on the surface they’re ready. Take out and  toss in a pan with butter until fried crisp.
   
   
8. Add the Sauerkraut to your dumplings. Annnnd done!

Fun fact: The dough of this potato pasta is the exact same dough as for gnocchi and potato dumpling 😉