Vegetarian Pointed Cabbage Stir-Fry with Schupfnudeln - Simple & Quick
An aromatic vegetarian pointed cabbage stir-fry with Schupfnudeln is the perfect soul food for anyone who likes it simple and hearty. As a little kitchen cat, I love it when fresh, crunchy ingredients merge into a harmonious unit in the pan. The tender pointed cabbage provides a wonderful texture that harmonizes perfectly with the lightly sautéed Schupfnudeln. This dish is not only healthy and quick to make, but also brings a pleasant lightness to everyday life. Without any processed products, you can conjure up a meal on your plate in no time at all that makes you truly happy. The combination of the slight sweetness of the cabbage and the gentle roasted aromas of the Schupfnudeln makes this vegetarian recipe a real highlight for connoisseurs. I'll show you step by step how easily you can prepare this dish at home. Grab your pan and let's conjure up something delicious together – Meow!
Ingredients
Preparation
First, peel the onion (1) and dice it finely.
Remove the stalk from the pointed cabbage (0.5), wash it, and cut it into about two-centimeter wide strips.
In a large pan, melt the butter (20 g) over medium heat.
Add the Schupfnudeln (250 g) to the pan and fry until golden brown on all sides, then remove from the pan and set aside briefly.
In the same pan, sauté the diced onion (1) until translucent.
Now add the prepared pointed cabbage (0.5) and sauté for about five minutes until it slightly wilts.
Deglaze the mixture with the vegetable broth (50 ml) and let the cabbage simmer briefly until the liquid has almost evaporated.
Now add the Schupfnudeln (250 g) back into the pan and mix everything well.
Finally, season everything with a pinch of nutmeg (1 pinch) and serve hot immediately – meow-tastic!
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