Cabbage with pasta: Krautfleckerl
Cabbage with pasta or as we call it, Cabbage with flakes, is one of those dishes that bring me back to my childhood. I had a neighbor who was half Hungarian, half Serbian. She was a grandmother of a friend of mine from school and she lived on the same floor as I did. I remember that she used to make cabbage with pasta enough to feed the army. She always made it on third Sunday of the month.
Cabbage with pasta is also one of the oldest and most popular dishes from the northern part of Serbia. This dish has its roots in Hungary, but it is very common in Austria and Germany. Depending on where you eat it, the ingredients will vary. For example, in Austria they make it with pieces of sausage; in Hungary, they add bacon to it, etc.
There are two version: one with raw cabbage and the other one with sauerkraut. This recipe is with raw cabbage. It is really easy to make and so delicious. You can serve it with spicy grilled sausages. Spicy sausages go well with the mild and almost sweet flavor of Krautfleckerl. It’s best to use small square-shaped pasta such as Maltagliati, Ricciutele or Quadrette . This time I made it with Polish Tazanki.
You will need:
- 1 Cabbage
- 1 chopped onion/leek
- 150 g cooked pasta
- Vegetable oil
- a teaspoon of sugar
- salt, pepper
- 1 teaspoon Vegeta seasoning
- 1 cup of water
- Heat the oil in a deep skillet and add onion and salt. Fry for 5 minutes over a low heat.
- You can cut or shred the cabbage, whichever you prefer. For this dish, I shred it, because I prefer the thin slices.
- Add the cabbage, sugar, salt, pepper, Vegeta and the rest of the water, cover the skillet and cook until tender, about 35 minutes.
- Prepare pasta as per instructions. Once ready, add pasta to the cabbage and toss to blend thoroughly. Serve warm.