Krautfleckerl (Austrian Pasta with Caramelized Cabbage)
This particular dish caught my eye as something a bit different, I liked the idea of braised and caramelized cabbage mixed with pasta as a simple main dish. In researching Austrian cuisine, an element I came across is the fact that they do seem to appreciate sweet dishes as mains. A very popular example is Marillenknödel (Austrian apricot dumplings), which are often listed as a main dish… or dessert. This Krautfleckerl recipe is also quite sweet, cabbage alone has quite a bit of sweetness and in this dish it is also caramelized and braised in sugar and butter. I personally found it too sweet for my palette. I added a lot of pepper and even a splash of vinegar at the table to counter a bit of the sweetness. You can also sub out the sugar and make a more Germanic version (recipe included below). If I’ve learned anything with this venture of cooking recipes from around the world, it is that there are always surprises and some dishes are definitely a matter of taste!
Krautfleckerl (Austrian Pasta with Caramelized Cabbage)
¼ cup sugar (or less depending on taste)
1 tsp caraway seeds
4 Tbsp butter, divided
1 medium onion, chopped
1 clove garlic, diced, optional
1 medium head of cabbage, chopped into bite-size pieces
12 oz pasta (egg noodles)
1 small handful of parsley, chopped
Salt
Pepper + more to serve
White wine vinegar (optional)
1. Add sugar and caraway to a large pot, let the sugar melt and begin to caramelize. Stir occasionally to prevent seeds and sugar from burning.
2. Once the sugar is fully melted and beginning to brown, add half of the butter (2 Tbsp), the onion, and the garlic (optional), stir to combine and begin to soften the onion.
3. Add the cabbage and a pinch of salt and stir again. Let it steam for about 30 minutes with a closed lid.
4. Cook the pasta al dente. Strain, rinse in cold water and allow it to drain well.
5. Add the pasta back to the cooking pot and spoon the cabbage into the pot with the pasta (this will allow you to control how much liquid you bring from the cooked cabbage). Mix the pasta and cabbage. Add the rest of the butter and season with parsley and pepper. Serve while still warm.
6. Provide vinegar and pepper on the table for individuals to add to their own servings.
Adapted from VIENNA wein.info
If you prefer a more savory version, this one sounds tasty from Quick German Recipes