Krautfleckerl Hungarian Cabbage and Noodles
Indulge in the comforting flavors of Central Europe with Krautfleckerl, a Hungarian-inspired cabbage and noodles dish that’s hearty, rustic, and irresistibly delicious. This humble yet satisfying recipe pairs tender egg noodles or fleckerl pasta with caramelized green cabbage and sautéed onions, all seasoned with paprika, caraway seeds, and a touch of sugar for a perfect balance of sweet and savory. The cabbage is slow-cooked to golden perfection, creating a rich depth of flavor that elevates this simple dish. Ready in just under an hour, Krautfleckerl makes an excellent vegetarian main course or a versatile side dish. Garnish with fresh parsley for a bright, herbaceous finish, and let this traditional Hungarian comfort food bring warmth to your table.
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Recipe Information
Ingredients
- 1 medium head green cabbage
- 12 oz egg noodles or small square pasta (fleckerl)
- 4 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 large yellow onion
- 1 teaspoon paprika
- 0.5 teaspoon caraway seeds
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon sugar
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Prepare the cabbage by removing the outer leaves, cutting it into quarters, and removing the core. Thinly slice the cabbage into shreds.
Peel and finely chop the yellow onion.
Cook the pasta according to the package instructions in well-salted water. Drain and set aside.
In a large pot or deep skillet, heat the butter and vegetable oil over medium heat.
Add the chopped onion and sauté until soft and golden, about 5 minutes.
Add the shredded cabbage to the pot. Stir to combine with the onions.
Sprinkle in the salt, black pepper, sugar, paprika, and caraway seeds. Mix well to evenly coat the cabbage with the spices.
Reduce the heat to medium-low and cook the cabbage, stirring occasionally, for 25-30 minutes, or until it is golden brown and caramelized. Taste and adjust seasoning as needed.
Once the cabbage is caramelized, add the cooked pasta to the pot. Toss well to combine, ensuring the noodles are evenly coated with the cabbage mixture.
Serve warm as a main dish or a side. Optionally, garnish with freshly chopped parsley.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 563 mg | 24% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 11.2 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 132 mg | 10% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 596 mg | 13% | |
*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.
