Schupfnudeln with Chestnuts and Cabbage Sprouts

For the Schupfnudeln with chestnuts and cabbage sprouts, first clean the cabbage sprouts and steam them until soft (or boil them in salted water).

In the meantime, caramelize the sugar with the butter. Add in the chestnuts and pour in the soup. Simmer until the liquid is reduced by half. Then add the cabbage sprouts and season everything with the spices.

Meanwhile, press the potatoes and mix with the remaining ingredients for the Schupfnudeln. Form into Schupfnudeln. Bring water to a boil and let the Schupfnudeln steep for about 5 minutes in the no longer boiling water.

Melt butter in a pan and fry the Schupfnudeln in it.

Serve Schupfnudeln with chestnuts and cabbage sprouts.

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