Krautfleckerl (Austrian Noodles and Cabbage)
Servings: 4 servings
Ingredients
- 3 tablespoons frying oil divided
- 12 ounces (340g) thick-cut bacon or Speck if you can get it
- 1 large onion
- 3 cloves garlic
- 1 tablespoon caraway seeds
- 3 tablespoons granulated sugar
- 4 tablespoons butter divided
- 1 small head white cabbage 2.2 lbs or 1 kg
- 1/2 cup (120ml) dry white wine*
- 18 ounces (500g) small-sized pasta "Fleckerl" or egg noodles/bowties/orecchiette
- 3 tablespoons chopped parsley or to taste
- salt and pepper to taste
Instructions
- Prepare the ingredients: dice the bacon, dice the onion, and finely chop the garlic. Remove the core from the cabbage, remove a couple of outer leaves, then remove the thick stems of the outer leaves. Cut the cabbage into thin strips, then cut the strips into 1-inch (3cm) chunks (you can cut the cabbage into larger pieces but then it will cook longer).12 ounces (340g) thick-cut bacon, 1 large onion, 3 cloves garlic, 1 small head white cabbage
- In a large pot (preferably thick-bottomed such as a Dutch oven), heat 1 tablespoon of oil. Add bacon and cook for about 5 minutes, stirring from time to time, until browned. Transfer bacon to a plate.3 tablespoons frying oil
- Add the remaining 2 tablespoons of oil to the pot. Add the onion and cook for 5-10 minutes or until very soft. Add garlic and caraway seeds, cook for a minute. Transfer the onions with garlic to a plate.1 tablespoon caraway seeds
- Make caramel: Add sugar to the pot, and let cook undisturbed, over medium-low heat, until melted and golden in color. Stir in 2 tablespoons of butter. Add the cabbage and cook over medium heat for a couple of minutes, until everything is well combined. If the caramel breaks at any point, don't worry, it will melt later while it cooks, just make sure to not burn it.3 tablespoons granulated sugar, 4 tablespoons butter
- Add the white wine. Add the onions with garlic back to the pot. I'm reserving the bacon as a garnish because I like it crispy.1/2 cup (120ml) dry white wine*
- Reduce the heat to low, cover the pot with a lid, and simmer for 30 minutes. Check the cabbage every 5-10 minutes, stir it, and make sure it's not burning. If it looks too dry add some water to the pot.
- While the cabbage is cooking, cook the pasta according to package instructions, until al dente (it should be soft but still has a bite to it). Drain the pasta and set aside.18 ounces (500g) small-sized pasta
- After 30 minutes the cabbage should be soft, if it's not, cook it a little bit longer. If there is some liquid in the pot, cook it uncovered, stirring from time to time, until excess liquid is evaporated.
- Add the pasta, the remaining 2 tablespoons of butter, and chopped parsley. Season generously with salt and pepper. Cook until everything is warmed up.3 tablespoons chopped parsley
- Serve with crispy bacon bits on top.
- Enjoy!
Notes
- Calories = 1 serving (1/4 of the recipe). This is only an estimate!
- White wine - many Austrian recipes call for adding just water to the cabbage but I think adding wine is a much better idea. Wine has flavor and acidity that balances perfectly the richness of the dish and the sweetness of cabbage and onions. If you don't have wine/don't cook with wine, you can add just water or vegetable/chicken broth with a small amount of white wine vinegar.
Nutrition
Calories: 1100kcal