krautfleckerl - hungarian cabbage and noodles
(3)
This dish has its roots in Hungary but is also popular in Austria and Germany. My German grandmother made this using square pieces of pasta, I like to use dumpling noodles when I can find them. Sometimes I fry some chopped bacon and garlic with the onions and cabbage. This a cheap but good meal. To make this a main dish meal add Kielbasa or cubed ham to cabbage when frying. The step of letting the cabbage sit in the salt is important. It does add a better flavor to the recipe and the texture.
read more
(3)
yield
6 serving(s)
prep time
40 Min
cook time
30 Min
method
Stove Top
Ingredients For krautfleckerl - hungarian cabbage and noodles
-
1 TbspKosher salt
-
1 mdhead of cabbage, sliced (4 cups)
-
3 ccooked noodles
-
4 Tbspbutter, canola oil, or bacon fat
-
1 csliced onions
-
1/4 tspfreshly ground black pepper
-
2 tspgranulated sugar
-
sour cream, for serving
How To Make krautfleckerl - hungarian cabbage and noodles
-
1Mix the salt and cabbage. Let stand for 30 minutes. After 30 minutes, squeeze out as much liquid as possible.
-
2While the cabbage is sitting, boil the noodles according to the package directions.
-
3Heat the butter or bacon grease in a deep skillet. Add the onions.
-
4Then add cabbage, pepper, and sugar.
-
5Cook over low heat, stirring frequently, until cabbage is browned; about 25 - 30 minutes.
-
6Add the noodles and toss to blend thoroughly.
-
7Serve with sour cream that has been drained in cheesecloth.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Krautfleckerl - Hungarian Cabbage and Noodles:
ADVERTISEMENT