Krautschupfnudeln (Swabian Cabbage and Potato Noodles) vs Hearty Irish Colcannon

Both dishes pair potato with cabbage, onion, butter and chives, yet they arrive at very different textures. In Krautschupfnudeln, the potato is kneaded with flour, egg and nutmeg into tapered little noodles that are boiled, then pan-fried with smoked bacon, caraway-scented cabbage and a splash of vegetable broth until lightly golden and crisp outside. Colcannon instead mashes the potato with butter and warm milk, folding in steamed cabbage and gently softened onion for a smooth, creamy result. One is smoky, savory and crisp-edged; the other is mellow, buttery and soft.