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Krautfleckerl (Cabbage Noodles) Recipe

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This recipe for Krautfleckerl (Cabbage Noodles) is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
350 grams (12 ounces) fleckerl pasta
Butter
1 green cabbage
1 onion
Oil or bacon fat
2 tablespoons sugar
1 pinch of ground caraway
Pepper
Salt
1 bouillon cube
2 cups water
Chives, minced
Directions:
Directions:
Bring a pot of salted water to a boil. Cook the pasta according to package directions. Drain. Move to a bowl and add a half stick of butter to coat and prevent sticking.

Meanwhile, wash cabbage, cut into eighths, and then thinly slice. Peel onions and finely chop. Put to the side.

Heat oil or bacon fat in a pan. Sauté the onions. When they are translucent, add the sugar to briefly caramelize.

Add cabbage and sauté for about five minutes. Add bullion, caraway, salt, and pepper. Add water. Simmer until soft, covered, on a low heat for approximately 20 minutes until the cabbage is tender. Add the fleckerl pasta to the cooked cabbage mixture. Mix well and garnish with chives.
Personal Notes:
Personal Notes:
A wonderful addition is to sauté some sliced sausages or cubed ham and add to the finished krautfleckerl. Fleckerl are small pasta squares which are virtually impossible to find in most American stores. Substitute egg noodles, bowtie noodles, broken tagliatelle, or cut fresh lasagne sheet into squares.

 

 

 

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