This is a tytpical german one pan dish, made of finger sized potato dumplings, spicy ground pork and pointed cabbage. You need very little ingredients, very little time, and get a hearty and filling meal out of it.

I like to use fresh Schupfnudeln from the supermarket, but you can of course make your own. Or, if you’re living overseas and nobody knows what Schupfnudeln are, buy frozen gnocchi. They taste nearly the same, just the shape is different. I’ll eventually show you how to make some from scratch, but for now the supermarket has great ones without any funky stuff in them, so I use those.

Mett is spicy ground pork that you can get here at the butcher’s. I’ve heard that it can be hard to come by in other countries, esp. in the US, so raw pork sausages could be a substitute if you squeeze them out of their casing. You’re not eating the stuff raw, so no worries.

The pointed cabbage can also be substituted with any other kind of cabbage, or even sauerkraut. Just be aware that you have to adjust the cooking time.

For one big pan you need:

• 500g mett (or spicy, raw pork sausage)
• 500g schupfnudeln
• 500g cabbage (1 small pointy one)
• a bit of clarified butter
• a bit of water
• salt, pepper, nutmeg to taste (how much you need depends on the sausage, I used a big pinch of each, way less than in the photo)
• 2 Tbsp crème fraîche (or heavy cream or sour cream)

Heat a big pan and melt a bit of clarified butter in it. Fry the meat until it’s crumbly and slightly browned.

Meanwhile, quarter the cabbage lengthwise and cut it into strips. Cut around the stem, you don’t need that.

Once the meat is all fried up, add the Schupfnudeln and let them warm through. You can let them brown if you want, all a matter of personal taste.

Once everything’s heated up, add a bit of water (half a cup at the most) to the pan, then pile the cabbage on top. It might look like it won’t fit, but it’s going to wilt and you’ll end up with way less than you imagine. Add a lid and let the cabbage steam on medium heat for about 12-15 minutes.

Stir, let most of the water evaporate and taste what you made. You might need some salt, pepper, and nutmeg, you might not. Depends entirely on the kind of mett or sausage you used.

Add the crème fraîche or heavy cream to get a bit of ooziness going on, then garnish with some (chopped up) parsley and serve right from the pan.