Today I present you another typical Austrian comfort food – Krautfleckerl! “Fleckerl” is a kind of small and square pasta, used in Austria for casseroles and so on. (See my Austrian ham pasta recipe)
The word “Fleck” is used synonymously to the word “place”, but also means “stain”. The “erl” at the end of “Fleckerl” means that it’s a real tiny and cute place or stain. Got it? No? Me neither…
For the classic recipe of the Krautfleckerl, we roast some fine bacon, add caramelized onions and stew finely chopped white cabbage with sweet white wine, soup or water. We add salt, pepper, caraway seeds and a little bit of sweet Hungarian red pepper. It’s a very simple dish, but nevertheless very tasty.
In my recipe below, I add some celery root and carrots, but this is optional! If you prefer it more “low-carb”, just do it without the pasta and add more celery root instead.
KRAUTFLECKERL - AUSTRIAN CABBAGE PASTA WITH CARAMELIZED ONION AND BACON
- 180 g bacon 3/4 cup, 6 oz
- 500 g Fleckerl Pasta 18 oz
- 1 onion
- 2-3 tbsp sugar
- 1 small cabbage head
- 125 ml sweet white wine 1/2 cup
- 125 ml water or soup 1/2 cup
- 2 tsp sweet red pepper
- 4 caraway seeds
- 1/2 celery root
- 2-3 carrots fein geraspelt
- 3-4 tbsp parsley klein gehackt
- Cut the bacon into small cubes, about 5mm thick (1/4 inch), and melt in the pan at low heat. The grease becomes liquid, and the bacon cubes become crispy. Caution - they often jump out of the pan!
- Meanwhile chop small the onion, and cut the cabbage into small pieces (About 1x1cm or 1/2 inch). Put both aside.
- Now add the sugar to the pan. Stir well so that nothing burns. When the sugar begins to become slightly brownish and caramelized, add the onion into the pan.
- Roast the onion in the pan at a low to medium temperature until they are soft and slightly brownish.
- Add the cabbage and stir well. Pour a little white wine, but only so much that the bottom of the pan is slightly covered. Add salt and cumin. You have to pour wine or water/soup every now and then. Stew at medium heat.
- Depending on the freshness and nature of the cabbage, more or less liquid will escape. The bottom of the pan should always be covered with some liquid, but the herb should not boil directly in too much liquid.
- In the meantime cook the pasta in salt water. If you want to make it typically Austrian, then rather not cook them "al dente", but a bit softer ...
- Now cut the celery root into thin, approx. 1x1cm squares. Cut the carrots into thin strips (Julienne). I used the grater of my kitchen machine for that.
- After the cabbage has stewed in the pan for approx. 15 minutes, add the celery and carrot and stew for another 15 minutes.
- When the cabbage is softly steamed, add the pasta and stir well. Season with more salt, pepper, cumin and red pepper. Add some more sugar and a dash of vegetable oil if desired. Sprinkle with parsley before serving.