Baked Cabbage Flakes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g pasta, (Fleckerl, small pasta, alternatively ribbon noodles or Farfalle)
- 0.5 ½ head white cabbage
- 1 tablespoon clarified butter
- 1 tablespoon sugar
- 1 onion (s)
- 2 tablespoon vinegar
- 0.5 liter ½ vegetable stock
- Caraway seed
- pepper
- 150 g sour cream, (= firm sour cream)
- 1 egg (s)
- 2 Table spoons milk
- 2 tablespoon breadcrumbs
Print Recipe
Pin Recipe Instructions
- Bring plenty of salted water to the boil and cook the stains in it.
- Finely cut half the cabbage into a noodle shape. Finely chop the onion.
- Heat the fat in a large saucepan, add sugar and let it brown. Add the onion and roast. Deglaze with vinegar. Add the cabbage, pour on the vegetable stock, season with caraway seeds and a lot of pepper and simmer until the cabbage is very soft and brownish (takes up to 1 hour).
- When the liquid has evaporated completely, stir in the stains and mix well with the herb. Season again with pepper and pour into a baking dish. Whisk the sour cream, egg and milk well, season lightly with salt and pepper and distribute evenly over the stains.
- Sprinkle with breadcrumbs and bake in the oven, if possible with top heat, for about 10 minutes until the topping has hardened and the crumbs are lightly browned.
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