Krautfleckerl Cabbage Pasta Bake
Warm, hearty, and bursting with comforting flavors, Krautfleckerl Cabbage Pasta Bake is a delightful twist on traditional Austrian cuisine. This easy-to-make dish features tender wide pasta, caramelized cabbage infused with garlic, onions, and smoked paprika, and a rich, creamy Gruyere cheese sauce all baked to golden, bubbling perfection. Topped with buttery breadcrumbs for an irresistible crunch, this pasta bake is a cozy family favorite that’s perfect for weeknight dinners or special gatherings. With just 20 minutes of prep time and a blend of simple, wholesome ingredients like green cabbage, heavy cream, and fresh parsley, this cabbage pasta bake delivers old-world charm in every bite!
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Recipe Information
Ingredients
- 300 grams wide pasta (such as bow-tie or egg noodles)
- 1 medium head green cabbage
- 50 grams unsalted butter
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 large garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 250 milliliters heavy cream
- 150 grams grated Gruyere or Swiss cheese
- 50 grams breadcrumbs
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a baking dish and set it aside.
Cook the pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, remove the outer leaves of the cabbage, cut it in half, and shred it into thin strips.
Heat the butter and olive oil in a large skillet over medium heat. Add the onion, finely chopped, and sauté until translucent, about 5 minutes.
Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
Stir in the shredded cabbage, salt, black pepper, and paprika. Cook for 10-15 minutes, stirring occasionally, until the cabbage is soft and slightly caramelized.
In a large mixing bowl, combine the cooked pasta, caramelized cabbage mixture, and heavy cream. Mix until evenly coated.
Pour the mixture into the prepared baking dish. Sprinkle grated Gruyere or Swiss cheese evenly over the top.
In a small bowl, toss the breadcrumbs with a drizzle of olive oil or melted butter, then sprinkle them over the cheese layer.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Remove from the oven, let rest for 5 minutes, and garnish with chopped parsley before serving.
Nutrition Facts
Calories |
719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 721 mg | 31% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 9.5 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 396 mg | 30% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 560 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
