Krautfleckerl – Austrian Pasta with Cabbage
Krautfleckerl is a classic of Viennese and Austrian home cooking made with Fleckerl pasta and braised white cabbage. The dish is savory with a hint of sweetness, simple to prepare, and naturally vegan or vegetarian when made without animal-based ingredients. As a native of Vienna, I grew up with this comforting dish and know exactly how good Viennese Krautfleckerl should taste.
What are Krautfleckerl …?
The name comes from the Fleckerl – small, square pieces of pasta that are typical of Austrian cuisine. And, of course, from the cabbage.
If you want to make Krautfleckerl vegan, it’s worth checking the ingredients of the Fleckerl, as they are often made with egg.
In Austria, the whole-grain Fleckerl from Recheis are vegan. There are also spelt Fleckerl from Wolf at Billa Plus. Denns may also carry vegan Fleckerl, and there are or were Fleckerl from Hofer’s own brand Zurück zum Ursprung – I haven’t seen them in my local store for ages, though, so I hope they are still available somewhere else. Vegan Fleckerl pasta can also be ordered from meinbernd.at or stanglnudeln.at.
Since product ranges can change, it’s always worth checking the ingredients when buying Fleckerl, even if you are shopping at a different store or choosing another brand.
Can’t find Fleckerl? Use small square pasta if available, farfalle, or small pieces of lasagna sheets, tagliatelle, or pappardelle – the latter are especially good because they are broader. If using lasagna sheets, pappardelle, or tagliatelle, cut or break them into small pieces before cooking.
Original Krautfleckerl
Yes, I’m going out on a limb here again. Because what exactly are “original Krautfleckerl”? There isn’t just one original version, just like there isn’t one single original Sachertorte – for example, the one from Hotel Sacher.
The fact that there is no single original version is also illustrated by this derStandard.at article about the search for the perfect Krautfleckerl. The well-researched comparison highlights just how much the ingredients and preparation can differ.
As a native Viennese, however, I dare to say what really good Viennese Krautfleckerl should taste like. And I’ve already received plenty of praise for my version.
My starting point many years ago was a Krautfleckerl recipe from the cookbook “Morgen bist du Hausfrau” (“Tomorrow You’ll Be a Housewife”), which was published in the late 1960s or early 1970s as a textbook for teaching. My mother gave me my copy ages aga.
Over the years, I tweaked this and that until I arrived at my current recipe for original Viennese Krautfleckerl.
Vegan Home Cooking
Depending on the recipe, Krautfleckerl can also be made with lard, butter, or bacon. Lard in particular is common in older recipes – and even today, a vegetarian or vegan version cannot necessarily be taken for granted, as the derStandard.at article mentioned above shows.
Viennese and Austrian cuisine also uses beef broth in dishes where you might not expect it – even in potato salad. You can find my recipe for Austrian potato salad here. So if you order Krautfleckerl in a restaurant, I’d ask whether they are vegan, just to be on the safe side.
How are Krautfleckerl made?
The preparation is very simple. First, finely chopped onion is caramelized in a pan with a little sugar. Opinions differ on the amount of sugar – from none, to a little, to what I consider far too much. The cabbage is then added and cooked for a while before the cooked Fleckerl are mixed in.
Caraway seeds are absolutely essential for me, too. I’m not exactly a great caraway lover, but in my opinion, they simply cannot be left out. They are half the Krautfleckerl rent and work far too well with the cabbage.
Besides sugar and caraway seeds, Krautfleckerl are seasoned with salt, pepper, a little parsley, vinegar, and, as I like to make them, a little (homemade) vegetable stock powder.
Tips for Making Krautfleckerl
At least in Austria, Krautfleckerl are usually made with white cabbage. Remove the outer leaves and the stalk, then cut the cabbage into fine strips. There are also versions made with sauerkraut or red cabbage. I’m sure they taste great too – they’re just something different.
“Krautfleckerl – and what should I serve with them?” is actually not a question that needs much consideration, because Krautfleckerl are a complete dish rather than a side dish. They are often served with salad, though, which works really well. Something simple, such as a green salad, is perfect.
I also sometimes eat Krautfleckerl with vegan sour cream or plain white yogurt – a delicious combination! You can then top it with paprika butter, made by briefly frying some paprika powder in vegan butter. This is inspired by the Turkish pasta dish Kayseri Mantısı and the Turkish lentil soup “Mercimek Çorbası”.
If you like things a little heartier and want to add something extra, you could stir in some fried smoked tofu. That also adds an extra portion of protein.
According to German Wikipedia page, Krautfleckerl are often eaten with bread. I’ve never seen that myself and can’t really imagine it – so please forget I mentioned it.
The cabbage should become nicely browned. This comes from both the caramelized onion and the long cooking time of the cabbage in the pan – in my case, up to an hour.
Krautfleckerl – Austrian Pasta with Cabbage
Ingredients
- 1 large onion
- 1 kg white cabbage about 1 small head of cabbage
- 250 g Fleckerl pasta vegan, see notes for substitutes
- 4 tbsp oil neutral-flavored, such as rapeseed or sunflower oil
- 1 tbsp sugar
- 1 tbsp caraway seeds *) whole
- ¾ tsp salt plus about 1 tsp for the pasta water
- 1 tsp (homemade) vegetable stock powder
- 1 tbsp vinegar such as apple cider vinegar
- pepper
- some fresh parsley
Instructions
- Prepare the cabbage: Remove the outer leaves, quarter the cabbage and cut out the stalk. If needed, cut the quarters in half again, then cut the cabbage crosswise into small pieces.
- Sauté the onion: Finely chop the onion. Heat the oil in a large pan and sauté the onion until translucent.
- Caramelize the sugar: Add the sugar and let it caramelize briefly.
- Cook the cabbage: Add the caraway seeds and cabbage and stir well. Cover and cook until the cabbage is tender and lightly browned. This can take up to an hour. Stir occasionally. If liquid collects in the pan, don’t worry – it comes from the cabbage and will evaporate over time.
- Season: While the cabbage is cooking, stir in the salt, vegetable stock powder, and vinegar.
- Cook the Fleckerl: Cook the Fleckerl for one minute less than the time stated on the package. Drain and mix them into the cabbage. This allows the pasta to absorb some of the liquid and flavor from the cabbage.
- Season to taste: Season with salt and pepper and sprinkle with finely chopped parsley.
Video
Notes
- Vegan Fleckerl: Check the ingredients when buying Fleckerl, as many varieties are made with egg.
- Substituting Fleckerl: If you can’t find vegan Fleckerl pasta, you can use farfalle. Alternatively, pappardelle, tagliatelle, or lasagna sheets work well. Break or cut them into small pieces before cooking.
Great. could you pls also maybe “create” a vegan version of Zwiebelrostbraten?
Glad you liked the Krautfleckerl. 🙂
Unfortunately, I can’t help with Zwiebelrostbraten. I never liked meat and never ate Zwiebelrostbraten in its “original” version. That’s why you won’t find “meaty” dishes on my site.