Creamy Brussels Sprout Paprikash with Homemade Nokedli

Clean the Brussels sprouts: remove the outer, damaged leaves, trim the stems, and cut larger sprouts in half. Finely chop the onion and garlic. Dice the wax pepper and tomato into 1 cm pieces.

In a pot, bring plenty of lightly salted water to a boil for cooking the nokedli.

Heat the sunflower oil in a saucepan, add the finely chopped onion, and sauté over medium heat for 4-5 minutes until translucent. Add the diced wax pepper and garlic, sauté for another 2 minutes, then stir in the tomato.