Something fast, maybe even out of the box? OK. Here we go for cabbage Schupfnudeln. Delicious with apples and onions and SUUR Gaelic & Pepper Kraut.
Heat 2 tablespoons of olive oil in a pan and sauté the onions over medium heat for 5 minutes.
Meanwhile, wash the apple, quarter, remove the core and cut into thin slices. Drizzle with lemon juice to keep the pieces from turning brown.
Put the noodles in the pan and fry for another 5-7 minutes, stirring often, until the noodles are browned.
Add the apple pieces and cabbage and fry for a further 3 minutes. Season with salt, pepper and, if necessary, lemon juice.
Arrange on plates and optionally sprinkle with pumpkin seeds.
Because the herb is exceptionally heated in this recipe, the living good cultures are lost here. Alternatively, part of the cabbage can be placed raw on the plates with the slightly cooled Schupfnudeln.
Crispy fried pieces of smoked tofu or mushrooms are also delicious.
Ingredients for 2 people:
1 glass of SUUR Love Craft Herb Garlic & Pepper
1 pack of Schupfnudeln from the refrigerated section (here organic & vegan from Pasta Nuova, 400 g)
1 red onion, peeled and thinly sliced
1 small apple
For seasoning / baking: olive oil salt & pepper& lemon juice
optional: 1 handful of pumpkin seeds
Also good with it: fried mushrooms or diced fried smoked tofu