Thursday, November 13, 2008


Krautfleckerl is an Austrian dish. The ingredients are very simple, but the way you prepare the dish gives it its delicious taste.

The name Krautfleckerl means "Cabbage spots". Spots refer to the egg-made pasta that is traditionally used in this dish. It is shaped in squares so it reminds of spots. I could not find it so I used wide pasta that I cooked and then cut in smaller pieces, spots.

The funny looking cabbage is called Spitzkohl in German. Dictionary says that "pointed cabbage" or "sweetheart cabbage" is its name in English. Other types of white cabbage can be used for this dish as well.


Krautfleckerlserves 2
400 gr cabbage
150 gr pasta
1 small onion, diced
1 tsp sugar
1/2 tsp ground caraway
1 tbsp white wine vinegar
salt and pepper
some olive oil (butter)

Boil pasta, drain and add some olive oil. Cut cabbage in small squares and dry cook it in a pan until it gets brown around the edges. Or more if you would prefer stronger taste. Cook it without any oil in the pan! Take out the cabbage and set aside.

Put some olive oil in the pan and fry onion until light brown. Add caraway and sugar and as soon the sugar caramelize add vinegar and cabbage. Cook for about 5 minutes, add pasta, season and serve!

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