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Stew with pointed cabbage and Schupfnudeln

Stew with pointed cabbage and Schupfnudel

Stew with pointed cabbage and Schupfnudel is a very easy German recipe with 3 main ingredients that can be made in less than 30 minutes.
Total Time 30 mins
Course lunch, Main Course
Cuisine European, German
Servings 4 persons


  • 1 piece pointed cabbage app. 700 gram
  • 400 gram minced beef
  • 500 gram Schupfnudel
  • 1 piece onion
  • 2 cloves garlic
  • 250 ml vegetable broth
  • 2 tablespoons tomato paste
  • 2 tablespoons cream
  • spices salt, pepper, paprika, chili
  • garnishing grated cheese, chives


  • Bake the Schupfnudel in a pan for about 5 minutes until golden brown. then put them aside and keep warm (in the oven, 60°C).
  • Finely chop the pointed cabbage and remove the hard parts from the stump.
  • Finely chop the onion and garlic.
  • Heat some oil in the same pan, and bake the onion and the garlic for about a minute.
  • Add the minced beef and the tomato paste, and mix everything well.
  • Add the pointed cabbage and stir fry everything for about two minutes.
  • Add the vegetable broth, the cream and the spices, and let it simmer for about 10 minutes. Put a lid on it.
  • Serve while hot and garnish with the grated cheese and the chives.
  • Add the finger noodles (Schupfnudel) on top and enjoy.
Keyword finger noodles, pointed cabbage, Schupfnudel