Potato Noodles With Ham And Braised Cabbage - cooking recipe

Ingredients

2 1/4 lb Idaho potatoes
1-2 tbsp oil
5 slices bacon, diced
1 None onion, peeled and finely diced
3 2/3 cups sauerkraut
2 None bay leaves
4-6 None juniper berries, crushed coarsely
1 2/3 cups vegetable stock
1/2 cup all purpose flour
2 tbsp cornstarch
1 None egg
4 1/2 tbsp butter or margarine
1 pinch nutmeg
1/4 lb thinly sliced Black Forest ham
None None parsley for garnish

Preparation

Cook the potatoes in a covered pan in boiling salted water for about 20 mins or until tender. Heat the oil in a deep sauce pan and cook the bacon until crisp. Add the onion and cook until soft. Add the sauerkraut, bay leaves and juniper berries and simmer until the sauerkraut begins to brown. Pour in the stock and simmer covered for another 20 mins. Turn off the heat and leave it in the pan.
Drain the potatoes and remove the skins. Press the hot potatoes through a potato ricer and leave them aside to cool. Put the potatoes in the bowl of a stand mixer and add the flour, cornstarch, egg and nutmeg. With the dough hook, mix until smooth. Transfer to a floured work surface and roll the dough into finger sized rolls. Cut them into 5 inch pieces and pinch the ends. Boil plenty of salted water in a large pot and cook the noodles over a low heat for about 3 mins. As soon as the potato noodles float to the surface, take them out with a slotted spoon and drain on paper towels. Melt the butter in a large skillet and and cook the noodles until golden brown.
Heat up the sauerkraut again and serve it with the potato noodles and some sliced ham, garnished with parsley.