Countries › Austria › Krautfleckerl - cabbage and noodles

Krautfleckerl - cabbage and noodles

Easy to make cabbage and noodles dish which is popular across eastern Europe.

5 min

Prep

30 min

Cook

4

Serves

459 kcal

Calories

14g

Protein

69g

Carbs

15g

Fat

Ingredients

Other

(56 grams) unsalted butter4 tablespoons

onion, (finely chopped)1 pieces

½ small head green cabbage (about 1.13 kg/2 ½ pounds), trimmed, cored, and cut into ½ inch pieces or thinly shredded1 pieces

¼ teaspoon caraway seeds1 pieces

kosher salt, (or more as needed)1 teaspoon

Freshly ground black pepper1 pieces

¼ to ¾ cup water or broth (beef or vegetable), (or more as needed)1 pieces

(340 grams) egg noodles or fleckerl ((see substitutions in notes))12 ounces

Chopped parsley, for garnish ((optional))1 pieces

Method

Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.

Add the cabbage, caraway seeds, salt and pepper and combine. Stir in ¼ cup water or broth, lower the heat to medium-low, cover and cook, stirring occasionally, and sprinkling in a bit more water throughout the cooking process (to keep the mixture from drying out) until the cabbage is soft and tender, about 25 minutes.

Meanwhile, cook the noodles in boiling salted water until al dente or slightly softer, drain, and set aside.

When the cabbage and noodles are both ready, toss them together, taste and adjust seasoning if necessary. Garnish with a sprinkle of chopped parsley for color, if desired. Serve hot or warm.

Store in an airtight container in the refrigerator for up to 5 days. Reheat before eating.