Carrot Schupfnudeln

Ingredients

• 350 g waxy potatoes (4 potatoes)
• 150 g Carrots
• Salt
• 1 egg
• 1 egg yolk
• 60 g spelt semolina (4 tbsp)
• 100 g whole wheat flour (+ a little extra for working)
• black pepper
• nutmeg
• 500 g white cabbage (0.5 head)
• 2 small onions
• 50 g hazelnut kernels
• 2 tbsp Rapeseed oil
• 1 tsp Caraway seeds
• 1 tbsp White Wine Vinegar

Instructions

1. 1.

   Wash, peel, and roughly cube the potatoes and carrots. Boil together in salted water for about 15 minutes over medium heat until tender. Drain, let stand to cool slightly, then mash with a potato masher into a bowl. Let sit for 10 minutes.

2. 2.

   Add the whole egg, yolk, semolina, flour, salt, pepper, and freshly grated nutmeg to the cooled potato‑carrot mixture. Gently season and knead by hand until smooth. Rest for 30 minutes.

3. 3.

   Clean the cabbage, quarter it, remove the core, and cut crosswise into thin strips.

4. 4.

   Peel the onions and slice them into fine strips.

5. 5.

   On a floured work surface, shape the potato‑carrot dough into three rolls about 3 cm in diameter and cut into pieces roughly 2 cm wide.

6. 6.

   Roll each piece with floured palms into pointed noodles. Place on a floured baking sheet and set aside.

7. 7.

   Coarsely chop the hazelnuts.

8. 8.

   Roast the hazelnuts in a large pan, then remove. Wipe out the pan and heat rapeseed oil in it.

9. 9.

   Add onions and cabbage, season with caraway seeds, and sauté over medium heat for about 10 minutes until lightly browned.

10. 10.

    Meanwhile bring salted water to a boil in a large pot. When the cabbage is slightly browned, add the schupfnudeln and cook just below boiling point for about 4 minutes.

11. 11.

    Season the cabbage with salt, pepper, and vinegar, then add the hazelnuts.

12. 12.

    Lift the schupfnudeln from the pot with a slotted spoon, drain, and combine with the cabbage. Mix thoroughly and serve immediately.