Cabbage and noodles. Noodles and cabbage. Krautfleckerl.
Krautfleckerl can be found in almost every Austrian household. I stumbled on this recipe and it immediately reminded me of Vienna. While there, a few years ago, I enjoyed (over and over) warm comforting dishes containing egg noodles, vegetables and some variety of protein…usually beef.
This dish is tasty. It’s simple to make. It’s good for you.
I consider finding this recipe the gateway to cooking with cabbage…the gateway for me and maybe for you…who knows! Most recently, I wanted to take a stab at cabbage. Not literally…can you imagine?! Me going ballistic on a head of cabbage?! The truth is, I haven’t cooked with cabbage…ever. I like cabbage; in fact, I like it alot. However, buying cabbage at the market never dawned on me until a few days ago.
The original recipe is loaded with butter, which makes it not incredibly nutritious. So, I modified the original recipe by omitting six tablespoons, yes, SIX tablespoons of butter and incorporating 2 tablespoons of extra virgin olive oil instead. I also added paprika for extra flavor.
Nutritional perks –
- Cabbage – A good source of calcium, iron and magnesium. A great source of dietary fiber, Vitamin C, K and B6. Cabbage also contains cancer-preventative phytonutrients.
Adapted and inspired from this recipe
– 1 large red onion, thinly sliced
– 1/2 head of cabbage, cored and thinly sliced
– 2 Tbls extra virgin olive oil
– 1/2 tsp paprika
– 1 cup uncooked egg noodles
– sea salt and pepper to taste
Cook egg noodles until al-dente. Drain and set aside.
In a large skillet over medium heat, add the olive oil and onion. Cook the onion, stirring frequently, until lightly browned. Add the sliced cabbage and stir frequently so that it’s incorporated with the cooked onion. Season with the paprika. Add sea salt and pepper to taste. Continue cooking until the cabbage begins to brown.
Add the cooked noodles to the onion and cabbage and continue stirring and cooking for about five minutes. Enjoy! Enjoy with Austrian beer if you gottem’.