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.