The kind of simple home cooking I love is Krautfleckerl. Some like them sweet, others prefer them without sugar. For me, they have to have a balanced taste – a little sweet but still savory
Krautfleckerl are mentioned very often in the book “Aunt Jolesch or The Decline of the West” by Friedrich Torberg. The aunt was famous for her excellent Krautfleckerl. She never revealed the recipe, but she did reveal the secret of why the Krautfleckerl were so popular An excerpt from the book:
Her niece Louise asked her on her deathbed: “Auntie, you can’t take the recipe to your grave after all. Don’t you want to leave it to us? Won’t you finally tell us why your Krautfleckerl were always so good?” Aunt Jolesch straightened up a little with the last of her strength “Because I never made enough.” She said, smiled and passed away.
Krautfleckerl are definitely one of the many classics of Austrian cuisine. The most important ingredients: White cabbage and Fleckerl. Fleckerl are noodles in a square shape, we Austrians also make, for example, Schinkenrahmfleckerl or baked Schinkenfleckerl with these noodles.
My grandma used to say: tua des Kraut hobln stott schneidn – das is vui bessa (Do the cabbage slicing instead of cutting, that’s much better)
Unfortunately, my sacred slicer* is currently at my best friend’s because I forgot it at her place the other day Whenever I visit her in Bad Ischl, we cook and bake together and I often take my baking tins and other things with me that she doesn’t have. So today I had to cut my cabbage into small squares, but that didn’t detract from the taste
Enough yapping, you probably want the recipe
Ingredients:
- 250 g Fleckerl
- 500 g cabbage
- 100 g onion
- 3 cloves of garlic
- 1 – 2 tbsp granulated sugar or brown sugar
- salt, pepper
- approx. 1 tbsp whole caraway seeds
- oil
Preparation:
Finely slice (or cut) the cabbage and sprinkle with salt, add the caraway seeds and mix thoroughly, leave to stand for approx. 1/2 hour.
Finely chop the onion. Press the garlic. Heat the oil in a pan with high sides and fry the onion well. Add 1-2 tbsp sugar and fry briefly. Add the garlic. Add the cabbage and continue to fry.
In the meantime, bring the water to the boil, add salt and cook the pasta until al dente.
When the cabbage has a nice brown color, season with salt and pepper. Mix the strained pasta into the cabbage and leave to stand for a while.
Another variation would be to add about 1/4 l of white wine and instead of roasting them, steam them until all the liquid is gone and then roast until everything has a nice brown color.
You can also roast the bacon with the onions
Some people say: “They taste even better when reheated the next day!” Unfortunately, that never happens to me because they are always eaten in no time
TIP: Add just one tablespoon of sugar at first and only taste the “sweetness” when it’s ready. As I said, opinions differ and, as we all know, tastes are different.
Gudrun from Mödling wishes you good luck and bon appétit.
Here is the recipe to print out: Krautfleckerl
Translated with DeepL.com
