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Vegetarian, European

Schupfnudeln with cabbage

Schupfnudeln with cabbage is a German dish made of small potato dumplings pan fried until golden, served with white cabbage and onions softened in butter. This recipe serves 4, takes 50 minutes, has a medium difficulty, and costs about €1.70 per person. The key to success is letting the Schupfnudeln brown undisturbed in the pan.

Here are your Schupfnudeln, these little potato dumplings pan fried until golden, with soft cabbage and onions.

Schupfnudeln with cabbage
Total time
50 min
Difficulty
Medium
Cost per person
€1.70
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Schupfnudeln with cabbage brings together soft, slightly crisp potato dumplings and sweet white cabbage cooked down with onions and a hint of caraway. It is a comforting dish, hearty without being heavy, and the splash of cider vinegar gives it a gentle tang that wakes everything up.

This is a solid pick for a weeknight dinner in winter, when you want something warm and simple built around potatoes. Kids generally love the golden, pan fried dumplings, and the mild cabbage tends to win over even picky eaters. You can also serve it on a Sunday as a one pot meal, with a green salad on the side.

The ingredients

4 people

Fruits and vegetables

  • Starchy potatoes 1 kg
  • White cabbage 500 g
  • Onions 2

Pantry

  • Flouroften in the pantry 150 g
  • Caraway seedsoften in the pantry 1 tsp
  • Cider vinegaroften in the pantry 1 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Egg 1
  • Butter 40 g

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Boil the potatoes in their skins, peel them, then pass them through a potato ricer. 25 min

    Let them dry for five minutes in the hot pot, less moisture means less flour needed.

  2. Mix the warm mashed potatoes with the flour, egg, nutmeg, and salt until you get a soft, smooth dough.

    Don't overwork the dough, it would turn elastic and heavy.

  3. Roll small logs about the width of a finger, taper both ends, and drop them into simmering water for ten minutes. 10 min

    They're done when they float to the surface, drain them well on a kitchen towel.

  4. Thinly slice the cabbage and onions, soften them in half the butter with the caraway seeds, then deglaze with the vinegar. 15 min

    Cover for a few minutes so the cabbage steams and softens, then finish uncovered to let it brown.

  5. Brown the Schupfnudeln in the remaining butter, toss them with the cabbage, and serve right away. 8 min

    Fry them in two batches if needed, crowding the pan makes them steam instead of browning.

Our tips to get it right

  • Pick starchy potatoes like russets, they give a dry mash that takes on the flour better.
  • Shape all the Schupfnudeln the same size so they cook evenly, both in the water and in the pan.
  • Use a large, wide skillet to brown the dumplings, they need room to crisp up instead of steaming.

The variations

  • Swap the white cabbage for savoy or pointed cabbage, the cooking time stays about the same.
  • Add smoked bacon bits cooked with the onions for a heartier, non vegetarian version.
  • For kids in a hurry, shape the Schupfnudeln shorter and thicker, they cook faster and are easier to spear with a fork.

What to serve it with

  • A sharply dressed green salad
  • Pan fried smoked sausage on the side
  • A glass of dry cider

Storage

Schupfnudeln with cabbage keeps 2 to 3 days in the fridge in a sealed container. You can freeze the cooked, cooled Schupfnudeln on their own, though the cabbage loses some texture after freezing. Reheat everything in a skillet with a little butter to bring back the crispness.

Questions about this dish

Can you make the Schupfnudeln ahead of time?

Yes, you can shape and boil them a few hours ahead, then spread them on a kitchen towel. All that's left to do is brown them in the pan right before serving.

Can you use a different flour?

You can use a gluten free flour blend suited for dumplings, though the texture will be a bit less elastic. Add the flour gradually to keep the dough soft and easy to shape.

Why are my Schupfnudeln sticking to the pan?

Usually the pan wasn't hot enough, or the butter didn't get the chance to brown before you added the dumplings. Wait until the butter foams slightly before adding them, and don't flip them too soon.

Is caraway essential?

No, you can skip it if you don't like its anise like flavor, the cabbage still tastes good without it. A small pinch of cumin seeds can replace it for a different note.

How long does it take to make pan fried Schupfnudeln with white cabbage and onions?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in pan fried Schupfnudeln with white cabbage and onions?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does pan fried Schupfnudeln with white cabbage and onions cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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