Potato noodles with cabbage and smoked ham - Tendershof
Potato noodles with pickled cabbage
Peel then quarter the potatoes and cook in salted water until soft. Then strain and steam briefly. Strain the potatoes on the work sur-face and allow to cool. Mix well with eggs, salt, and nutmeg and knead the flour into the potato mixture.
Now form 5 cm long, finger-thick noodles from the dough. Taper towards the ends. Pour the noodles into boiling salted water, bring to a boil briefly until they float on the surface and pour into the cold bain marie. After the noodles are ready, strain.
Sauté the onion in butter in a large pan, add the smoked ham and garlic clove, and then fry. Add the sauerkraut, season and add water.
Steam at medium heat for about 35-40 minutes.
Preparation: Mix the potato dumplings in the pan with the cooked sauerkraut, season with a dash of white wine and serve.
Tip: Season well with freshly cut chives or parsley.