🇩🇪 Germany · Food
Krautschupfnudeln (Swabian Cabbage and Potato Noodles)
By eatmundo · July 6, 2026
🇩🇪 DEKrautschupfnudeln is a hearty Swabian dish featuring delicate, finger-shaped potato noodles (Schupfnudeln) pan-fried with sautéed cabbage and smoky bacon. It's a comforting, rustic meal that perfectly balances savory flavors and satisfying textures.
Ingredients
check them off as you prepareHow to Make It
- 1
First, boil 500g of potatoes in their skins until very tender, about 20-25 minutes. Once cooked, peel them immediately while still warm, then press them through a potato ricer or mash thoroughly. Allow the mashed potatoes to cool completely for about 30 minutes, which helps create a firmer dough.
- 2
In a large bowl, combine the cooled mashed potatoes with 150g all-purpose flour, 1 large egg, 1 teaspoon of salt, and 1/4 teaspoon of freshly grated nutmeg. Gently mix and knead until a soft, cohesive dough forms. Avoid overworking the dough to keep the Schupfnudeln tender.
- 3
On a lightly floured surface, take small portions of the dough and roll them into thin ropes, about 1-1.5 cm (0.4-0.6 inches) in diameter. Cut the ropes into 2-3 cm (0.8-1.2 inches) long pieces, then gently shape each piece into its characteristic tapered, finger-like form.
- 4
Bring a large pot of lightly salted water to a gentle boil. Carefully add the Schupfnudeln in batches, ensuring not to overcrowd the pot. Cook them for about 2-3 minutes after they float to the surface, until they are tender and cooked through. Remove with a slotted spoon and let them drain well.
- 5
While the Schupfnudeln cook, melt 2 tablespoons of butter in a large, deep frying pan or Dutch oven over medium heat. Add 1 medium-sized chopped onion and 100g diced smoked bacon. Sauté for about 5-7 minutes until the onion is translucent and the bacon is crispy.
- 6
Add 500g shredded white cabbage and 1/2 teaspoon of caraway seeds to the pan. Season with additional salt and 1/4 teaspoon of freshly ground black pepper. Sauté, stirring frequently, for 10-15 minutes until the cabbage softens and starts to lightly caramelize. Pour in 100ml of vegetable broth and let it simmer for 5 minutes.
- 7
Gently add the drained Schupfnudeln to the cabbage and bacon mixture in the pan. Add the remaining 2 tablespoons of butter. Toss everything together to combine, then continue to pan-fry for another 5-10 minutes over medium heat, allowing the Schupfnudeln to get slightly golden and crispy on the outside.
- 8
Taste and adjust seasonings as needed. Serve your Krautschupfnudeln immediately, garnished generously with 2 tablespoons of freshly chopped chives. This dish is wonderful on its own or as a hearty side to roasted meats.
Frequently Asked Questions
Which type of potato is best for Krautschupfnudeln and how should they be prepared?+
For light and fluffy noodles, use floury (starchy) potatoes like Russet or Idaho. Boil them in their skins until tender, then peel and rice or finely mash them while still hot.
How can I prevent the Schupfnudeln dough from becoming too sticky or too dense?+
Add flour gradually until the dough is manageable but not stiff; avoid overworking it, as this can develop the gluten too much, leading to tough noodles. The dough should be soft enough to shape easily.
What's the best way to prepare the white cabbage to ensure it's tender but not mushy in Krautschupfnudeln?+
Shred the white cabbage finely and sauté it over medium heat until it softens and just begins to caramelize, adding a rich flavor without losing all its texture. Cooking it in vegetable broth helps tenderize it evenly.
What's the secret to achieving perfectly golden-brown and slightly crispy Schupfnudeln?+
After boiling, pan-fry the noodles in batches in butter (or bacon fat from earlier steps) over medium-high heat. Allow them to brown undisturbed on one side before gently turning them.
🇩🇪 DEMundo Match
Dishes across the world that share Krautschupfnudeln (Swabian Cabbage and Potato Noodles)'s core ingredients.
See all 10 matches ↓
