Schupfnudeln with sauerkraut
Finger-shaped potato noodles fried crisp in butter, the sauerkraut braised with caraway — a pan dish in 25 minutes.
- Time
- 25 min
- Effort:
- easy
- Origin
- Swabia
- Season
- autumn, winter
- vegetarian
- classic
- quick
- budget
- everyday
Ingredients for 4 portions
800 gSchupfnudeln (chilled)
500 gsauerkraut
2onions
50 gbutter
1 tspcaraway seeds
1 tspsugar
150 gsour cream
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Cereals containing gluten
- Eggs
- Milk (incl. lactose)
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 487 kcal |
|---|---|
| Protein | 13.2 g |
| Fat | 17 g |
| Carbohydrates | 63.9 g |
| of which sugar | 7.4 g |
| Fibre | 8.3 g |
| Salt | 3.9 g |
Not counted because listed without a quantity: salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Dice one onion, sweat in half the butter, add the sauerkraut, caraway, sugar and 100 ml water, braise for 15 minutes.
- 2
Fry the Schupfnudeln in the remaining butter until golden and crisp.
- 3
Add the sauerkraut to the noodles, toss briefly, serve with sour cream.