Krautfleckerl is the Austrian version of fast food: extremely popular and extremely quick to make. We use red cabbage instead of white cabbage here, which not only gives the dish a great color but also provides a slightly fruity flavor. Finally, fresh raspberries are added for a sweet-and-sour touch.
Ingredients 4 Portions
Remove the outer leaves of the red cabbage, then remove the stalk and cut into roughly bite-sized pieces. Thinly slice the onion.
Caramelize the sugar in a deep pan or pot — but don't let it burn! Add the butter and dissolve the sugar in it. Reduce the heat a little, add the cabbage and onion and cook until al dente while stirring constantly (around 20–30 minutes.)
Add salt, pepper and caraway seeds and continue to sweat.
Meanwhile, cook the Fleckerl pasta until al dente and add to the cabbage.
Meanwhile, melt 1 tbsp. of butter in a pan, add the nuts and breadcrumbs and fry for 2–3 minutes.
Before serving, mix the raspberries in with the Fleckerl pasta and garnish with the breadcrumbs and fresh pepper.
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