Krautfleckerl (Austrian Noodles and Cabbage)

Name: Krautfleckerl (Austrian Noodles and Cabbage)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 3 tablespoons Frying oil; 12 ounces (340g) thick-cut bacon; 1 large onion; 3 cloves garlic; 1 tablespoon caraway seeds; 3 tablespoons granulated sugar; 4 tablespoons butter; 1 small head white cabbage; 1/2 cup (120ml) dry white wine*; 18 ounces (500g) small-sized pasta; 3 tablespoons chopped parsley; salt and pepper

User Reviews

4.5

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
4 servings
Calories
1100 kcal
Course
Main Course
Cuisine
Austrian

Krautfleckerl (Austrian Noodles and Cabbage)

Yael Holden

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

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

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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).
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.
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.
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.
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.
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.
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.
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.