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.

Pickled cabbage
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.
Potato noodles
- 500 g potatoes
- 2 eggs
- 150 g flour
- Salt, nutmeg

Pickled cabbage:
- 400 g pickled cabbage
- 70 g butter
- 80 g onion, finely chopped
- 100 g pancetta, finely chopped,
- ½ Garlic clove
- 200 g water
- 1 laurel leaf
- Salt, pepper
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