Name: Quick Schupfnudel Pan with Pointed Cabbage and Ham
Total time: 25 min
Yield: 4

This simple everyday meal is on the table in less than 30 minutes and is wonderfully suited for the whole family. The slightly sweet pointed cabbage pairs perfectly with the pan-fried potato noodles, providing valuable vitamins for active days. Many children enjoy the soft texture of the cabbage combined with the savory note of the lean ham.

Ingredients

500 g Schupfnudeln (potato noodles, from the refrigerated section, preferably organic)
400 g pointed cabbage (about half a head)
75 g lean diced ham
1 small onion
2 tbsp canola oil or mild butter
100 ml low-sodium vegetable broth
2 tbsp plain cream cheese
1 pinch sweet paprika
A little black pepper (use salt very sparingly, as the ham is already salty)

Preparation

Wash the pointed cabbage, remove the hard core, and cut the leaves into fine strips. Peel the onion and chop it into very fine cubes.
Heat one tablespoon of oil in a large pan and fry the potato noodles over medium heat until golden brown. Remove the noodles and set them aside briefly.
Add the remaining oil to the pan, then gently sauté the onions and diced ham for about two minutes. Add the sliced cabbage and fry for another three minutes until it slightly softens.
Deglaze the vegetables with the broth and let them simmer covered for about 10 minutes until the cabbage is nice and soft. Stir in the cream cheese until a creamy sauce forms.
Return the potato noodles to the pan and mix everything well. Before serving, be sure to let it cool down briefly and test the temperature so your child does not burn their mouth.

Variations & Tips

Vegetarian option: Simply leave out the ham and fry fine cubes of smoked tofu or grated carrots instead.
Storage: Leftovers keep well in an airtight container in the fridge for up to two days. The dish can also be frozen, though the potato noodles might be slightly softer after thawing.
For the adults: Parents can season their portion directly on the plate with a little chili, fresh pepper, or roasted pumpkin seeds.
Adjusting texture: For children who are still practicing chewing, you can let the cabbage simmer a little longer and cut the potato noodles in half before serving.

Allergy & Safety Notes

This recipe contains gluten (potato noodles), milk (cream cheese, possibly butter), and potentially celery (vegetable broth). Always introduce new foods one at a time and in small amounts.

Make sure small, firm pieces like diced ham are chewed well, or cut them even smaller for younger eaters. If you have any uncertainties about nutrition or possible intolerances, it is best to consult your pediatrician.

Nutritional Info

Pointed cabbage is particularly mild and easy to digest, while also providing plenty of vitamin C and fiber for healthy digestion. The potato noodles offer quickly available energy in the form of carbohydrates, which children can use well for their active daily routines. The lean ham also contributes a portion of protein, which supports a feeling of fullness.

Ingredients

500 g Schupfnudeln (potato noodles, from the refrigerated section, preferably organic)

400 g pointed cabbage (about half a head)

75 g lean diced ham

1 small onion

2 tbsp canola oil or mild butter

100 ml low-sodium vegetable broth

2 tbsp plain cream cheese

1 pinch sweet paprika

A little black pepper (use salt very sparingly, as the ham is already salty)

Preparation

Wash the pointed cabbage, remove the hard core, and cut the leaves into fine strips. Peel the onion and chop it into very fine cubes.

Heat one tablespoon of oil in a large pan and fry the potato noodles over medium heat until golden brown. Remove the noodles and set them aside briefly.

Add the remaining oil to the pan, then gently sauté the onions and diced ham for about two minutes. Add the sliced cabbage and fry for another three minutes until it slightly softens.

Deglaze the vegetables with the broth and let them simmer covered for about 10 minutes until the cabbage is nice and soft. Stir in the cream cheese until a creamy sauce forms.

Return the potato noodles to the pan and mix everything well. Before serving, be sure to let it cool down briefly and test the temperature so your child does not burn their mouth.

Variations & Tips

Vegetarian option: Simply leave out the ham and fry fine cubes of smoked tofu or grated carrots instead.

Storage: Leftovers keep well in an airtight container in the fridge for up to two days. The dish can also be frozen, though the potato noodles might be slightly softer after thawing.

For the adults: Parents can season their portion directly on the plate with a little chili, fresh pepper, or roasted pumpkin seeds.

Adjusting texture: For children who are still practicing chewing, you can let the cabbage simmer a little longer and cut the potato noodles in half before serving.

Allergy & Safety Notes

This recipe contains gluten (potato noodles), milk (cream cheese, possibly butter), and potentially celery (vegetable broth). Always introduce new foods one at a time and in small amounts.

Nutritional Info