German cuisine · Dough, Pasta & Rice

Krautfleckerl (Cabbage Pasta Squares)

White cabbage caramelized with sugar and caraway, tossed with freshly cooked square pasta.

Ingredients · for 4 servings

• 1 kg white cabbage
• 300 g fleckerl pasta squares (or short wide ribbon noodles)
• 2 onions
• 2 tbsp sugar
• 1 tsp caraway seeds
• 4 tbsp oil
• 1 tbsp vinegar
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Quarter the cabbage, cut out the core and cut the leaves into roughly 2 cm squares; mix with 1 tsp salt and let it draw out water for 15 min.
2. Finely dice the onions, sauté in the hot oil for 5 min. until translucent, sprinkle the sugar over them and caramelize to a light brown while stirring for 2–3 min.
3. Add the squeezed-out cabbage with the caraway and fry over medium heat for 20–25 min. until it collapses and turns golden brown at the edges.
4. Deglaze with the vinegar, season generously with pepper and continue braising uncovered until the liquid has completely evaporated.
5. Meanwhile, cook the fleckerl in salted water until al dente, drain and reserve 100 ml of the pasta water.
6. Toss the pasta with the cabbage and a little pasta water for 2 min., season with salt and pepper and serve sprinkled with chopped parsley.