Krautfleckerl

Our recipe for Krautfleckerl is not only quick, but simply tastes delicious. Just the thing when things have to go quickly and you still don't want to miss out on enjoying yourself. A classic of Austrian tavern cuisine - and thanks to Tyrolean seasoning - it tastes hearty even without meat. A beautiful contrast to the caramel note of the caramelized onions and cabbage.

ORGANIC INGREDIENTS FOR 3 PEOPLE:

• 400g white cabbage
• 300g Fleckerl (diamond-shaped pasta)
• 1 large onion
• 1 clove of garlic
• 2 tablespoons oil
• 3 tbsp Tyrolean seasoning
• 1 tsp caraway
• 2 tsp sugar
• parsley, chopped
• Salt pepper

PREPARATION:

Halve the cabbage head, cut out the stalk and cut the white cabbage into small, square pieces. Cut the onion into small cubes and chop the garlic. Heat the oil in a non-stick pan and sauté the onions, cabbage and garlic with oil and sugar until everything has taken on a nice color. Add caraway seeds, deglaze with approx. 150 ml of water and simmer until the water evaporates and the herb is cooked. Meanwhile, cook the fleckerl in salted water until al dente.

Add the Tyrolean seasoning only at the end and do not heat it for too long, otherwise the bacony note will be overcooked.

I recommend sour cream or unsweetened applesauce as a side dish.

 

Mix the cooked Fleckerl with the cabbage and season with Tyrolean spice . Add salt and pepper as needed.

Arrange the fleckerl and garnish with freshly chopped parsley.