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Caramelized Austrian Krautfleckerl Red Cabbage Pasta with Raspberries
30—40 Min
Krautfleckerl is the Austrian version of fast food: extremely popular and extremely quick to make. We use red cabbage instead of white cabbage here, which not only gives the dish a great color but also provides a slightly fruity flavor. Finally, fresh raspberries are added for a sweet-and-sour touch.
Ingredients 4 Portions
- 400 gFleckerl pasta
- 0.5 kgRed cabbage
- 2 pieceOnions
- 100 gWhite sugar
- 2 tbsp.Butter
- 50 gHazelnuts or walnuts, chopped
- 50 gBreadcrumbs
- 1.5 tbsp.Caraway, Whole
- 1 tsp.Pepper Rainbow, Whole
- 1 pinchSea Salt, Coarse
- 100 gRaspberries, fresh
Preparation
- 1
Remove the outer leaves of the red cabbage, then remove the stalk and cut into roughly bite-sized pieces. Thinly slice the onion.
- 2
Caramelize the sugar in a deep pan or pot — but don't let it burn! Add the butter and dissolve the sugar in it. Reduce the heat a little, add the cabbage and onion and cook until al dente while stirring constantly (around 20–30 minutes.)
- 3
Add salt, pepper and caraway seeds and continue to sweat.
- 4
Meanwhile, cook the Fleckerl pasta until al dente and add to the cabbage.
- 5
Meanwhile, melt 1 tbsp. of butter in a pan, add the nuts and breadcrumbs and fry for 2–3 minutes.
- 6
Before serving, mix the raspberries in with the Fleckerl pasta and garnish with the breadcrumbs and fresh pepper.
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