Editor's Note: This Hungarian cabbage and noodles dish with bacon is way easier to make than it is to pronounce. Warm noodles and caramelized cabbage make this traditional dish full of rustic flavors that are sure to put a smile on your face.This vegan version of the dish is simple to make as well. While most krautfleckerl contains bacon, it's not necessary for optimum flavor.
This dish may not sound fancy or flavorful, but everyone, and I mean everyone, I’ve ever made it for, has loved it! It’s well worth the investment of time to cook down that cabbage. If you’re worried it will taste like sauerkraut—it doesn’t, the cabbage becomes sweet. I could eat Krautfleckerl every day! My mother used to make Krautfleckerl with homemade pasta. She would roll the dough out flat, and then cut it into square pieces, which is how it’s traditionally done. I don’t make noodles from scratch, so I’ve found that bow-tie pasta works best for me, but if you enjoy making your own pasta, this is a great dish to use it in. Just serve it up with a vibrant side salad, or anything else you enjoy, and BAM. Tummy satisfaction!
Serves2 to 4
Total TimeUnder 2 Hours
Five Ingredients or LessYes
- 1 large head green cabbage
- 3 tablespoons vegetable or olive oil, or more as needed
- One 16-ounce package vegan bow-tie pasta, or eggless ribbon pasta
- 1 teaspoon freshly ground black pepper, plus more as needed
- Bragg’s Liquid Aminos, for serving
Cut the head of cabbage into quarters and remove the core. Cut the quarters into square pieces about the size of 50-cent pieces.
Warm the oil in a large pot on low heat.
Cook on low, stirring occasionally, until the cabbage cooks down, softens, and is browned. This should take approximately 1 hour.
Once the cabbage is cooked, turn off the heat, and set aside.
Bring a large pot of water to a boil, and add the pasta. Cook according to the package directions. Drain well, add to the pot with the cooked cabbage and mix to combine.
To serve, pass the pepper mill at the table, and encourage your guests to add Bragg’s Liquid Aminos to taste; this is essential as the salty taste enhances the sweet taste in the cabbage.