This recipe for traditional Austrian Krautfleckerl (“cabbage pasta”) is perfect for rainy autumn days or cold winter nights. It is a perfect dish if you want to include more cabbage to your diet, and is oh so delicious with the caramelized bacon and onions.
You can freeze this dish and also prep it in advance (it is much better on the next day!).
“Fleckerl” is a typical Austrian pasta that looks like the cook failed to cut square pasta. You can replace it with any short pasta of choice, you can also use tagliatelle pasta and break it to short pieces before cooking.
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Here is the video to the Austrian Krautfleckerl recipe. It’s in German, but I guess the recipe is not too complicated to do anyways… Enjoy!
- 250 g pasta ("Fleckerl" shape or other short pasta)
- 1 head white cabbage
- 1 onion
- 1 cup diced bacon
- 3 tbsp. sugar
- 4 tsp. caraway seeds
- 2 tsp. red paprika powder
- 1/2 cup water
- 3 tbsp. oil neutral taste (no olive oil etc.)
- salt to taste
- pepper to taste
- fresh parsley to garnish
- Cut 1 head of white cabbage and 1 onion to small pieces (about 0,5 inch / 1-2 cm).
- In a large pan (12 inch min.), caramelize 3 tbsp sugar, add bacon and onion, cook on medium heat until onion is brown and soft.
- Add 4 tsp caraway seeds and 2 tsp red paprika powder.
- Add cabbage and 1/2 cup of water (eventually some oil). Cook for 20 min or longer (the longer the better) until cabbage is soft and brownish. Salt and pepper, eventually add a few spoons more sugar!
- In the meantime, boil pasta al dente.
- Mix with pasta. Sprinkle with parsley before serving. Enjoy 😉