Wiener Krautfleckerln
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 2 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta (Fleckerl), square or diamond-shaped
- 1 head white cabbage
- 2 tablespoon caraway seeds, whole
- 3 tablespoon honey
- 1 liter soup (vegetables, chicken, beef), as desired
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Halve the cabbage, remove the stalk and cut into strips (does not have to be too fine, approx. 1 cm wide is ideal). Heat some oil in a saucepan and briefly toast the cut cabbage and caraway seeds. Add the sugar and pour on the soup. Let simmer for about 2-3 hours over low heat. The herb is ready when it is really quite soft and no longer has any bite. It should now be a little darker and taste sweet. Season to taste with salt and pepper.
- Now bring salted water to the boil and cook the Fleckerl (in Austria square or diamond-shaped noodles are called that) until al dente. Strain and mix with the cabbage and serve hot.
- The long braising time is very important for Wiener Krautfleckerl.
- Many recipes dictate that the herb should be cooked for around 30 minutes. That`s wrong - until the herb is really very, very soft, it takes much longer and the typical sweet taste only sets in after a longer cooking time.
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