Schinkenfleckerl au Gratin
Crispy, creamy and full of flavor - a real classic of Viennese cuisine.
Krautfleckerl with onions
A traditional Viennese comfort food classic.
Cooking time: 20 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | head | of white cabbage |
| 2 | piece(s) | onions |
| 17,5 | oz | Fleckerl (Austrian pasta) |
| 1 | teaspoon(s) | sugar |
| 1 | splash(es) | vinegar |
| Lard or oil | ||
| Salt | ||
| Pepper | ||
| Caraway seeds | ||
| Sour cream as a garnish (optional) | ||
- Halve the head of white cabbage, remove the thick stalk and cut into 0,8 inch (2-centimeter) squares.
- Peel and finely chop the onions. Boil the pasta in salted water until al dente. Heat the lard or oil and fry the onions in it until light brown, add the sugar and toss briefly. Now add the chopped cabbage and stir constantly until it has a nice brown color. Season to taste with salt, pepper, vinegar and caraway seeds.
- Stir in the cooked pasta, leave to infuse again briefly and serve (garnished with a little sour cream if desired).
Tip:
Krautfleckerl are great as a main course, and are also popular as a side dish with stews.
Wine tip
Medium yellow green, silver reflections. Fine nuances of ripe tropical fruit, some mango and yellow apple, with some blossom honey underneath. Medium complexity, caramel touch,...
Leithaberg, Austria
Falstaff "Viennese Cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
€ 39.90
