Potato Noodles with Braised Red Cabbage and Red Onions

Ingredients

• 800 g floury potatoes
• 150 g Spelt flour Type 1050
• 2 tbsp spelt flour Type 1050 (for working)
• 1 egg
• Salt
• nutmeg
• 1 Red Onion
• 1 small red cabbage (400 g)
• 1 tbsp Olive Oil
• 1 tsp apple cider vinegar
• 50 ml Vegetable broth
• Pepper
• 2 tbsp butter (30 g)
• 2 tsp pink peppercorns (crushed)

Instructions

1. 1.

   Wash the potatoes and boil them in water for 25–30 minutes. Then drain, let cool for 5 minutes, peel and press through a potato ricer. Knead the potatoes with flour, egg, salt and freshly grated nutmeg. Let the dough rest for 15 minutes.

2. 2.

   Shape the potato dough into finger-shaped potato noodles, about 6–7 cm long, with floury hands. Let them cook in lightly boiling salted water for 4–5 minutes until they float to the surface. Remove with a slotted spoon, chill and drain.

3. 3.

   Meanwhile, peel, halve and slice the onion. Clean the red cabbage, cut out the core, wash and slice finely. Heat the oil in a pan. Sauté the onion until translucent over medium heat. Add the red cabbage, sauté for 2 minutes and deglaze with vinegar and broth. Season with salt and pepper and remove from the pan. Melt the butter and fry the potato noodles in portions in a pan over medium heat for 3–5 minutes. Add the vegetables, mix and serve decorated with peppercorns.