Austrian Krautfleckerl
Austrian Krautfleckerl with caramelized bacon and onions, caraway seeds and red pepper powder.
Zutaten
- 500 g pasta ("Fleckerl" shape or other short pasta)
- 1 kilogram white cabbage
- 1 onion
- 4 tbsp. fat e.g. rapeseed, canola oil, lard or butter
- 1 cup diced bacon
- 3 tbsp. sugar
- 4 tsp. caraway seeds
- 2 tsp. red paprika powder
- ¼ cup vinegar or white wine brigth vinegar like white wine vinegar, no dark balsamic vinegar
- ½ cup water
- salt to taste
- pepper to taste
- fresh parsley to garnish
Anleitung
- Cut the cabbage into small squares (about the same size as the pasta). Also cut the onion into small pieces. Cut the bacon into small cubes (approx. 0.5 cm), if bought whole.
- Sautee the onion with approx. 2 tablespoons of the oil. Add the sugar and allow to caramelize slightly.
- As soon as the sugar is liquid and lightly browned, add the bacon, caraway seeds and paprika powder.
- Gradually add the cabbage to the pan and keep stirring. The cabbage will disintegrate during steaming, making it smaller.
- Add vinegar or white wine and water. Salt and pepper.
- Simmer for approx. 20 minutes until the cabbage is soft. Stir again and again.
- In the meantime, boil the pasta until al dente and strain.
- Add the pasta to the pan and stir well.Garnish with parsley and, if you like, season with a little more oil (approx. 2 tablespoons) if the fleckerl are too dry.
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Juni 11, 2024(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
https://www.vienna-sunday.kitchen/austrian-krautfleckerl-with-caramelized-bacon/