Krautfleckerl, a traditional Hungarian dish, is a hearty and flavorful combination of cabbage, noodles, bacon, and spices. This classic dish is a staple in many Hungarian households and is often served as a main course or side dish. Variations of Krautfleckerl exist throughout Central Europe, each with its own unique twist on the classic recipe. In this article, we present a collection of Krautfleckerl recipes that showcase the diverse culinary traditions of the region. From the traditional Hungarian recipe to contemporary interpretations, these recipes offer a range of flavors and cooking techniques to suit every palate. Whether you're a seasoned cook or a beginner in the kitchen, you're sure to find a Krautfleckerl recipe that will tantalize your taste buds and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
HUNGARIAN PASTA AND CABBAGE RECIPE (KRAUTFLECKERL)
Steps:
- Cook pasta as per pack instructions, al dente. When ready, drain and set aside.
- Meanwhile, in a large skillet melt butter and add olive oil too over medium heat. Add shredded cabbage to the pan, salt and pepper and cook on medium heat covered, stirring occasionally for 10 minutes until it softens and starts to get brownish a bit. Reduce heat to low and sauté for another 10 minutes. Turn off heat and add drained pasta to the pan. Toss to combine.
- Serve warm with a dollop of sour cream too (if preferred)
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
KRAUTFLECKERL- HUNGARIAN CABBAGE AND NOODLES
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. I like to fry some chopped bacon and garlic together with the onions and cabbage. This a cheap but very good meal. Edit to say, and hope...
Provided by Marsha Gardner
Categories Vegetables
Number Of Ingredients 8
Steps:
- 1. Mix the salt and cabbage together and let stand 30 minutes.
- 2. Squeeze out as much liquid as possible. Heat the butter in a deep skillet, add the onions, cabbage, sugar and pepper.
- 3. Cook over low heat, stirring frequently, until cabbage is browned, about 25/30 minutes.
- 4. Add the noodles and toss to blend thoroughly. Serve with sour cream that has been drained in cheesecloth.
- 5. To make this a main dish meal add Kielbasa or cubed ham to cabbage when frying.
KRAUTFLECKERL- HUNGARIAN CABBAGE AND NOODLES
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 but I will post the recipe as I found it on the internet. I like to fry some chopped bacon and garlic together with the onions and cabbage. This a cheap but very good meal. Edit to say, and hope this helps for others who will try this recipe, the step of letting the cabbage sit in the salt is important, it does add a better flavor to the recipe and the texture.
Provided by PetsRus
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix the salt and cabbage together and let stand 30 minutes.
- Squeeze out as much liquid as possible. Heat the butter in a deep skillet, add the onions, cabbage, sugar and pepper.
- Cook over low heat, stirring frequently, until cabbage is browned, about 25/30 minutes.
- Add the noodles and toss to blend thoroughly.
- Note: To reduce fat, you can use just 1 tablespoon butter and saute the cabbage for a few minutes, then finish with a little chicken stock, stirring frequently.
KRAUTFLECKERL (AUSTRIAN CABBAGE AND NOODLES)
Krautfleckerl is an extremely easy and surprisingly flavorful dish of cabbage and noodles. This comforting recipe is popular throughout Central and Eastern Europe and sometimes goes by different names (like haluski) depending on the region.
Provided by Victoria
Categories Main Course
Time 35m
Number Of Ingredients 9
Steps:
- Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the cabbage, caraway seeds, salt and pepper and combine. Stir in ¼ cup water or broth, lower the heat to medium-low, cover and cook, stirring occasionally, and sprinkling in a bit more water throughout the cooking process (to keep the mixture from drying out) until the cabbage is soft and tender, about 25 minutes.
- Meanwhile, cook the noodles in boiling salted water until al dente or slightly softer, drain, and set aside.
- When the cabbage and noodles are both ready, toss them together, taste and adjust seasoning if necessary. Garnish with a sprinkle of chopped parsley for color, if desired. Serve hot or warm.
- Store in an airtight container in the refrigerator for up to 5 days. Reheat before eating.
Nutrition Facts : Calories 459 kcal, Carbohydrate 69 g, Protein 14 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 120 mg, Sodium 317 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 3 g, ServingSize 1 serving
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.
Tips:
- Use a sharp knife to thinly slice the cabbage. This will help it cook evenly and prevent it from becoming tough.
- Don't overcrowd the pan when cooking the cabbage. If you do, it will steam instead of fry, and it won't develop the nice browned color that you're looking for.
- Be patient when cooking the cabbage. It takes a little while for it to soften, but it's worth the wait.
- Use a good quality smoked sausage. This will add a lot of flavor to the dish.
- Serve the krautfleckerl hot, with a dollop of sour cream.
Conclusion:
Krautfleckerl is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover cabbage. So next time you're looking for a simple and satisfying meal, give krautfleckerl a try.
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