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Krautfleckerl (cabbage and pasta)

Krautfleckerl (cabbage-pasta bake)

This Viennese speciality originally comes – like so much of Viennese cuisine – from Bohemia. According to an anecdote of Viennese writer Friederich Torberg, herb noodles are at their best when there is a hint less of them to hand than the hungry guests could consume…

Serves: 6-8


  • 400 g pasta for Fleckerl (small square, flat noodle) 
  • 1 white cabbage head (ideally Spitzkraut)
  • 100 g vegetable fat (or pork dripping)
  • 2 onions (chopped)
  • 2 Tbsps sugar
  • Salt, caraway seeds, ground pepper


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.

Cooking time:
Noodles approx. 10-12 minutes;
Cabbage approx. 30-40 minutes

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