KRAUTFLECKERL - CABBAGE PASTA BAKE
Vienna is one of my favorite cities in the world. I also love Austrian cooking like this one with a glass of chilled gruner veltliner. Using cabbage in dishes always make me happy because it's so nutritious and tasty. I am also posting a homemade fleckerl (egg noodle recipe) if you want to try making your own. Othwerwise, small square noodles or egg noodle work fine here.
Provided by Rinshinomori
Categories Austrian
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash the cabbage and remove the stalk. Cut into quarters, then cut the quarters into smaller pieces. Add salt to taste.
- Cut the cabbage pieces roughly into squares, bruise by hand and let stand for about 15 minutes.
- Heat the oil in a skillet and caramelize the sugar a bit (this takes about 2-3 minutes on medium heat). Sugar will melt and turn brownish color. Do not burn.
- Add the cabbage, onions and the caraway seeds. Cover, and cook for about 30 minutes on low, stirring regularly, until light brown in color. Season with pepper.
- Brown the sausage slices for several minutes to brown lightly and remove.
- Boil some water and cook the noodles until soft, drain and combine with the cabbage. Let stand for a few minutes. Season with more salt and pepper to taste. Top with browned sausage slices.
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