Name: Cabbage and Noodles
Prep time: 30 min
Total time: 1 h
Yield: serves 4 people
Cuisine: Austrian
Ingredients: 300 g (2 1/2 cups) semolina flour; 3 eggs; 1 kg (2 pounds) raw cabbage; 2 tbsp olive oil; 3 tbsp diced bacon; 1 onion, diced; 1 garlic clove; 1 tsp paprika powder; 1 tsp tomato paste; 80 ml (1/3 cup) white wine

Cabbage and Noodles

Cabbage and Noodles is a simple dish that originates from Austria, where it is known as Krautfleckerl. It is also a popular dish in some regions of Slovenia. The recipe is incredibly easy to follow, and if you have enough time, we recommend making the noodles from scratch, as this enhances the flavor of the dish. However, if you're short on time, using other types of pasta like tagliatelle or farfalle works well too. This recipe uses common pantry staples and can easily be made vegetarian by omitting the bacon.

A glorious main dish (or side)

These are the top reasons why we adore this recipe:

a simple preparation for a dish full of flavor
a glorious dish for autumn and winter days
you can quickly adapt it for vegetarians (without using bacon)
store in the fridge for up to 3 days
prepared in a fantastic Tefal Unlimited pan

What to serve with Cabbage and Noodles

Cabbage and Noodles are meant to be served as a main dish, and it's truly filling and delicious. However, you can easily serve it as a side dish with these delicious mains:

Storing

We like to serve this dish fresh, but we also often serve leftovers in the fridge, as they store really well. Place them in an airtight container and store them in the refrigerator for up to 3 days. Before serving, reheat well and add some water, if necessary.

How to make Cabbage and Noodles at home (video)

Check out this short recipe video to master how to make cabbage and noodles at home.

Next, try these cabbage recipes

Made in collaboration with SEB d.o.o.

Ingredients

pasta

300 g (2 1/2 cups) semolina flour

3 eggs

cabbage

1 kg (2 pounds) raw cabbage

2 tbsp olive oil

3 tbsp diced bacon

1 onion, diced

1 garlic clove

1 tsp paprika powder

1 tsp tomato paste

80 ml (1/3 cup) white wine

Tools and equipment

bowl

stand mixer (optional)

freezer bag or cling film

deep pan

pasta machine (optional)

METHOD

pasta

Add flour and eggs to a large bowl, or use a bowl from your stand mixer. If you're using a stand mixer, knead on medium speed. Knead for 15 minutes to get a smooth and elastic dough. Optionally, use your hand to knead into a smooth mixture, but it will take a little longer. Wrap the dough in cling film (or place it in a freezer bag) and refrigerate for one hour or overnight.
veggies and bacon

Place a deep large pan over medium heat. Add olive oil, bacon, onion, and a whole garlic clove. Sauté for 5 - 8 minutes over low heat. Season with paprika powder, and add tomato paste. Stir and cook for a minute.
cabbage

Clean and cut the cabbage into 1/2-inch or 1-cm slices. Add to the pan, stir, and sauté for 2 - 3 minutes. Add the wine and cook for 5 minutes, then cover with a lid and simmer over low heat for 20 - 25 minutes, stirring occasionally. If all of the liquid evaporates, add water.
pasta

Dust your working surface with flour. Divide the pasta dough into four parts. Using a pasta machine, roll out the dough into four long strips. Flour the pasta generously and set aside for 10 minutes. Sprinkle with flour, roll into a roulade, and cut into 1/2-inch or 1-cm thick strips. Shake off any excess flour. Cut the strips into 1/2-inch or 1-cm pasta squares. Place on a lightly floured baking sheet. Place a large pot of salted water over high heat. Add the pasta and cook for 2 - 3 minutes when it boils. Drain the pasta and preserve 250ml (1 cup) of cooking water.
Cabbage and Noodles

Add the drained pasta to the cabbage in a pan. Pour in 180ml (2/3 cup) of cooking water (or more if necessary). Toss to combine, then divide between four plates and serve. Optionally sprinkle with fresh parsley.

—

Cabbage and Noodles