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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