Schupfnudeln – Autumn Soulfood
“Schupfnudeln” is a typical German dish. We talk about fingershaped dumplings made of potoatoes. This recipe combines these dumplings with minced meat and apples – very simple. But often the simple dishes are the most popular ones. Especially with children. Same with our stir-fried Schupfnudeln with apples. Our son and daughter have been crazy about this dish since childhood. Apple and horseradish anyhow are a perfect pair, endive salad as a vegetable and a quick horseradish dip provide the freshness kick.
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Red cabbage as a winter stock
Red cabbage is certainly one of the classics among the autumnal-wintery vegetables in our German cuisine and I can’t imagine roast goose, game or roulades without it. In this post, I’ll tell you my recipe and how to stock up for the whole winter. Cook once, serve red cabbage six times – and that’s easy.
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Matjes season starts right now
“Fischkopp” [head of a fish] is the affectionate name for a North German. For them, Matjes season starts in June. I hardly can imagine anything that tastes more like North Germany: Matjes which means young salted herring. Matjes homestyle with apples we eat for hearty breakfast or we enjoy it as a main meal with fresh potatoes or a thick slice of black bread. How we prepare the matjes at home, you can read here:
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