Austrian Noodles and Cabbage (Krautfleckerl)
This Austrian Noodles and Cabbage (Krautfleckerl) recipe features tender pasta mixed with caramelized cabbage, onions, caraway seeds, and a touch of vinegar for a flavorful, comforting dish perfect for a cozy meal.
3 Servings
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
To prepare a gluten-free version of Krautfleckerl, simply substitute the Fleckerl pasta with a certified gluten-free pasta option, such as brown rice or lentil-based pasta. Additionally, ensure your vegetable stock powder is labeled gluten-free, as some commercial blends may contain traces of gluten.