Finger Noodles and Bavarian Cabbage

Ingredients

• 1 kg starchy cooking potatoes
• 2 Eggs
• 175 g flour
• 1 tbsp semolina
• Salt
• nutmeg
• Pepper (freshly ground)
• clarified butter (for frying)
• 1 head white cabbage (~1 kg)
• 50 g clarified butter
• 1 tsp Caraway seeds
• 1 tsp sugar
• Salt
• 3 tbsp white wine vinegar
• 250 ml meat broth

Instructions

1. 1.

   Wash potatoes and boil in salted water for about 25–30 minutes. Shock, peel, and immediately press through a potato masher; let cool. Then add eggs and enough flour and semolina to form a workable dough. Season with salt, nutmeg, and pepper.

2. 2.

   With floured hands, shape small finger‑thick and long rolls with tapered ends.

3. 3.

   Remove outer leaves of the cabbage, quarter it lengthwise, cut off the core. Slice or shave quarters into fine strips perpendicular to the grain.

4. 4.

   Heat clarified butter in a pot and sauté cabbage strips; season with caraway, sugar, and salt, then drizzle with vinegar. Add meat broth, cover, and simmer gently for about 30 minutes.

5. 5.

   Heat some clarified butter in a pan and fry finger noodles in batches until golden brown. Keep finished noodles warm.

6. 6.

   Serve by arranging Bavarian cabbage with the finger noodles on plates.