Krautfleckerl
A classic Austrian comfort food recipe featuring caramelized cabbage and square pasta flakes.
By Barbara Leber
Prep time: 30 minutes
Cook time: 75 minutes
Total time: 105 minutes
Servings: 2
Tags: Main Course, Austrian, Pasta, Comfort Food, Classic, Vegetarian
Ingredients
- 1 piece Onion
- 1 piece White cabbage head
- 1 tbsp Salt
- 0.5 tbsp Butter
- 1 tsp Granulated sugar
- pinch Salt
- 0.5 tsp Caraway seeds
- pinch Pepper
- 300 g Fleckerl
- 1 l Water
- 2 tsp Salt
- 1 tbsp Bacon bits
Instructions
- 1. Peel the onion and cut it into small pieces.
- 2. Remove the outer leaves of the white cabbage, quarter the head, and cut out the core. Finely shred the quarters using a knife or a mandoline slicer, place in a bowl, and mix with 1 tablespoon of salt.
- 3. Let the salted cabbage sit for about 20-30 minutes. Then, squeeze firmly with your hands or a kitchen towel to remove excess liquid.
- 4. Melt the butter in a pot and let the sugar caramelize until light brown. Add the onion pieces and sauté until lightly golden.
- 5. Stir in the squeezed cabbage. Season with salt, caraway seeds, and pepper. Cover the pot and braise the cabbage over medium-low heat for about 50-60 minutes, stirring regularly, until it is soft and takes on a light brownish color.
- 6. Meanwhile, cook the pasta flakes in 1 liter of boiling salted water for about 8 minutes until al dente, then drain.
- 7. Mix the cooked pasta into the finished cabbage. Garnish with fried bacon bits if desired and serve.