Austrian noodles and cabbage (Krautfleckerl) combines caramelized cabbage, tender pasta, onions, and caraway seeds for a cozy, satisfying dish.
You know how certain recipes just stick with you? This one? Total comfort food vibes for me.
The first time I had Austrian noodles and cabbage—or Krautfleckerl, if you want to sound fancy—I was visiting Vienna in the fall. Picture it: crisp air, leaves turning, cozy cafés on every corner. I was there for the strudel (obviously), but this dish? It totally stole the show.
I was in this tiny, no-frills spot with wooden tables that felt like they’d been there forever. The waitress brought me a steaming plate of golden noodles tangled with caramelized cabbage, and the smell alone made me want to dive in. And I did.
What I loved most? It wasn’t complicated. Just good, simple ingredients cooked really well. Sweet, savory, and somehow both light and cozy all at once.
When I got home, I had to recreate it. Was it perfect the first time? Nope. Burnt cabbage, undercooked pasta—you name it. But after a few tweaks, I finally nailed it. Now, it’s the recipe I reach for when I want something comforting but not too heavy.
It’s a dish that feels like home, even if you’ve never been to Austria.
Why You’ll Love This Austrian Noodles and Cabbage (Krautfleckerl) Recipe?
So, why should you try Krautfleckerl? Glad you asked:
- Simple Ingredients, Big Flavor: No fancy stuff here—just cabbage, pasta, onions, and a few pantry staples working magic.
- Cozy Comfort Food: It’s like the European version of mac and cheese—just as satisfying, but a bit lighter.
- Budget-Friendly: Cabbage and pasta? Your wallet will thank you.
- Great for Meal Prep: Tastes even better the next day after all those flavors mingle.
- Authentically Austrian: The caraway seeds and caramelized cabbage give this dish its signature Central European flair.
Ingredient Notes:
Let’s talk about the MVPs of this recipe. Nothing fancy—just good, honest food.
- White Cabbage: This humble veggie transforms when caramelized. Go for a fresh, firm head.
- Onion: Sweet and savory, it’s the base for all that rich flavor.
- Fleckerl Pasta: The classic Austrian square-shaped pasta, but bow ties or egg noodles work too.
- Caraway Seeds: They add a nutty, slightly anise-like flavor that makes this dish.
- Vinegar: Apple cider vinegar balances out the sweetness of the cabbage.
- Vegetable Stock Powder: A little umami boost without overpowering the natural flavors.
- Sugar: Helps the cabbage caramelize perfectly.
- Neutral Oil: For sautéing. Sunflower or canola works great here.
- Fresh Parsley: Bright and fresh, perfect for that final pop of color.
How To Make Austrian Noodles and Cabbage (Krautfleckerl)?
This recipe is a slow-cooked masterpiece—but don’t worry, it’s easy. Just a little patience and stirring.
Step 1: Prep the Cabbage and Onion
Slice the cabbage in half, remove the tough core, and cut it into thin strips. Rinse it under cold water and let it drain while you chop the onion.
The goal? Cabbage thin enough to caramelize but not disappear—think slightly thicker than coleslaw.
Step 2: Sauté the Onion
Heat a generous drizzle of oil in your largest skillet over medium heat. Add the diced onion and cook until soft and translucent. You’re building the base flavor here, so take your time.
Step 3: Caramelize the Cabbage
This step? Game-changing.
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Add the sugar to the onions and let it melt slightly. Then, toss in the cabbage and stir well. It’ll look like way too much, but trust me—it shrinks as it cooks.
Sprinkle in the caraway seeds, cover the pan, and let the magic happen. Stir occasionally and cook low and slow for about 45 minutes. You want the cabbage to soften, turn golden, and develop that sweet, savory caramelization.
Step 4: Season the Cabbage
Once the cabbage has started to brown, stir in the salt, vinegar, and vegetable stock powder. These balance the sweetness and give the dish its signature tang.
Step 5: Cook the Pasta
While the cabbage does its thing, cook the pasta in boiling salted water. Cook it just shy of al dente since it’ll finish cooking with the cabbage.
Drain and set aside—don’t rinse it! Starchy pasta = better sauce absorption.
Step 6: Combine Everything
Add the cooked pasta straight into the cabbage mixture. Toss everything together gently, letting the noodles soak up all those rich, caramelized juices.
Let it sit on low heat for a few minutes so the flavors can really blend.
Step 7: Finish with Parsley
Sprinkle with freshly chopped parsley for a pop of freshness. Serve it up warm, preferably in a cozy bowl with a fork you can twirl noodles around.
Storage Options:
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Not ideal, as cabbage can get a little mushy when thawed.
- Reheating: Warm gently on the stovetop with a splash of water or broth to loosen it back up.
Variations and Substitutions:
Feeling adventurous? Here are some fun twists on the classic:
- Protein Boost: Add crispy bacon or smoked sausage for a heartier version.
- Extra Veggies: Toss in mushrooms or shredded carrots for a colorful twist.
- Spice It Up: A pinch of red pepper flakes adds a subtle kick.
- Vegan Option: Use vegan butter and swap the pasta for a plant-based variety.
- Noodle Swap: Can’t find Fleckerl? Use bow ties or even pappardelle.
What to Serve with Austrian Noodles and Cabbage (Krautfleckerl)?
It’s satisfying on its own, but here’s how to make it a full-on feast:
- Roast Chicken: The perfect cozy dinner pairing.
- Austrian Sausage: Try bratwurst or käsekrainer for a true Viennese vibe.
- Side Salad: A simple cucumber salad adds freshness.
- Crusty Bread: Because carbs on carbs just work.
Frequently Asked Questions:
Can I make Krautfleckerl gluten-free?
Totally! Just swap the pasta for your favorite gluten-free brand and double-check the vegetable stock powder.
What if I don’t have caraway seeds?
While caraway seeds add a unique flavor, you can swap in fennel seeds or cumin if needed.
Can I make this ahead of time?
Absolutely! The flavors actually deepen after a day in the fridge. Just reheat gently.
So, what do you think? Ready to bring a little Austrian comfort into your kitchen? If you give this Krautfleckerl recipe a try, I’d love to hear how it goes! Snap a pic, tag me, or just tell me how it turned out. Happy cooking!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Austrian Noodles and Cabbage (Krautfleckerl)
Ingredients
- 1 large white cabbage approx. 2.2 lbs or 1 kg
- 1 large onion finely chopped
- 250 g 8.8 oz Fleckerl pasta (or bow tie pasta)
- 3 tablespoons neutral oil e.g., sunflower or rapeseed oil
- 1 tablespoon sugar
- 1 tablespoon caraway seeds
- 1 tablespoon apple cider vinegar
- ½ tablespoon vegetable stock powder
- ½ teaspoon salt adjust to taste
- Freshly ground black pepper to taste
- Fresh parsley finely chopped (for garnish)
Instructions
Prepare the Cabbage and Onion
- Begin by cutting the cabbage in half and removing the outer leaves and core. Slice the cabbage into thin strips or smaller bite-sized pieces, as preferred. Rinse under cold water and allow it to drain thoroughly.
- Finely chop the onion and set it aside.
Sauté the Onion
- In a large skillet or wide-bottomed pot, heat the neutral oil over medium heat. Add the chopped onion and cook until softened and translucent, stirring occasionally to avoid browning.
Caramelize the Cabbage
- Add the sugar to the sautéed onions and allow it to dissolve slightly. Stir in the sliced cabbage and mix well to coat it evenly with the sugar and oil mixture.
- Add the caraway seeds and continue stirring. Cover the pan and reduce the heat to medium-low. Allow the cabbage to cook slowly, stirring occasionally. This process can take up to 45 minutes as the cabbage caramelizes and develops a rich, golden color.
Season the Cabbage
- Once the cabbage has softened and caramelized, add the salt, apple cider vinegar, and vegetable stock powder. Stir well to distribute the seasonings evenly.
- Continue to cook uncovered, stirring occasionally, until the cabbage is tender and the flavors have melded. Adjust seasoning to taste if necessary.
Cook the Pasta
- While the cabbage cooks, bring a large pot of salted water to a boil. Add the Fleckerl pasta (or your preferred pasta) and cook according to the package instructions, reducing the cooking time by 1 minute to ensure the pasta remains slightly firm.
- Drain the pasta thoroughly but do not rinse.
Combine Pasta and Cabbage
- Add the drained pasta directly into the cabbage mixture. Toss gently to ensure the pasta is well coated with the caramelized cabbage and the savory juices. Allow the pasta to heat through for 1-2 minutes, letting it absorb the flavors.
Garnish and Serve
- Transfer the Krautfleckerl to serving plates or a large platter. Garnish with freshly chopped parsley and a crack of black pepper. Serve immediately while warm.
- Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors tend to deepen with time, making it perfect for next-day meals.
- Freezer: While this dish can be frozen, the cabbage may become slightly mushy upon reheating. Freeze in an airtight container for up to 1 month.
- Reheating: Reheat on the stovetop with a splash of water or broth to revive the texture and prevent drying out.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
