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Tafelspitz – a specialty of Viennese cuisine – is served in many of the city’s restaurants
© WienTourismus/Peter Rigaud
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6 - 8°C
4 - 8°C
Wash the cabbage and remove the stalk. Cut into quarters, then cut the quarters into smaller pieces. Add salt to taste. Cut the pieces roughly into squares, bruise by hand and let stand for about 15 minutes.
Caramelize the sugar in the fat, and add the cabbage, onions and the caraway seeds. Cover, and cook for about 30 minutes, stirring regularly, until light brown in colour. Season with pepper.
Boil some water and cook the noodles until soft, drain and combine with the cabbage. Let stand for a few minutes. Before serving, season to taste with pepper and salt.
Noodles approx. 10-12 minutes;
Cabbage approx. 30-40 minutes
More recipes: www.ichkoche.at/Viennese-Cuisine/
The New Sacher Cookbook: www.ichlese.at/article/1848