Krautfleckerl with Caraway and Onions

Krautfleckerl are an Austrian classic: tender white cabbage, onions and Fleckerl, seasoned with caraway and a splash of vinegar. Without bacon and with little butter, the dish stays lighter than the tavern version.

By yumbelo-Küche · 4 servings · 40 minutes

Ingredients

• 800 g White cabbage (pointed cabbage)
• 2 Stück Onions
• 300 g Fleckerl (durum wheat noodles)
• 40 g Butter
• 1 EL Cooking oil
• 1 TL Caraway seeds
• 2 EL Apple cider vinegar
• 1 TL Sugar
• 300 ml Water
• Salt
• Pepper

Method

1. Cook the Fleckerl in plenty of salted water according to the package instructions until al dente, then drain and set aside.
2. Quarter the white cabbage, remove the core and cut the cabbage into fine strips. Halve the onions and cut them into fine strips.
3. Heat the butter and cooking oil in a large pot. Sweat the onions over medium heat for about 5 minutes until translucent.
4. Add the cabbage and caraway, let them sweat briefly, and season with salt, pepper and sugar.
5. Pour in 300 ml of water, cover with a lid and braise the cabbage over low heat for about 20 minutes until tender. Stir occasionally and add a little more water if needed.
6. Fold the cooked Fleckerl into the cabbage and warm everything through for two to three minutes.
7. Season with apple cider vinegar, salt and pepper, and serve immediately.