Krautfleckerl is a traditional Austrian dish made with caramelized Cabbage and Noodles.
Also known as Halušky in Central and Eastern European cuisines, our Krautfleckerl recipe is a hearty comfort food best served in the Fall and Winter months.
Slippery egg noodles and tender braised cabbage are cooked in a skillet with white wine then topped with crispy bacon, dollop of sour cream and sprinkle of finely chopped chives.
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What Is Krautfleckerl?
Austrian krautfleckerl is a close cousin to halušky, which has Slovak, Polish, and Hungarian origins. They are often identical, but haluski is sometimes made with tiny homemade hand-rolled dumplings instead of pasta noodles.
It’s clear that Krautfleckerl was very popular in the Austro-Hungarian monarchy, which is evident because you can see localized versions of the dish served at restaurants in Croatia, Italy and Romania.
The name krautfleckerl is a reference to both the cabbage (kraut) and the specific type of egg noodles often used to make the dish in Austria (fleckerl). We like to substitute with the more commonly available German-style egg noodles.
Our Krautfleckerl recipe features crispy bacon, plump sausage or sliced ham is also a popular addition for local chefs. You can make vegetarian Cabbage and Noodles by omitting the pork. You can serve a vegan Krautfleckerl recipe by substituting the butter for a vegan butter or vegetable oil.
Travel to Austria by Making Krautfleckerl at Home
I love traveling to Europe.
As a professional food and travel journalist, I’ve had the opportunity to enjoy amazing meals in Europe, from traditional markets to award winning restaurants.
For over ten years, I’ve been on the hunt for the best Krautfleckerl recipe. I’ve embarked on culinary adventures to Germanic restaurants throughout Western Europe in Holland, Belgium, Luxembourg, France, Switzerland and Austria.
The first time I ate Austrian Cabbage and Noodles was at a restaurant in Vienna, which was served at a traditional restaurant as a vegetarian side dish. The server suggested I top the noodles with melted local cheese or add a plump sausage or schnitzel to the plate to make for a larger and more heartier dinner.
After taking my first bite I fell in love. The warm and slippery noodles paired perfectly with the subtle crunch of tender cabbage. The dollop of full fat sour cream gave the noodle dish a creamy quality and the chives made the dish look really attractive on the table.
After you’ve enjoyed your first taste, you’ll realize why authentic Krautfleckerl is a must-try when visiting Austria!
My Family Loves Austrian Cabbage and Noodles
I love cooking homemade dishes inspired by my travels for friends and family.
After developing an addiction to buttery Cabbage and Noodles on a trip to Vienna I was excited to recreate the hearty dish at home in my kitchen.
I made this quick & easy recipe on a chilly winter day as a hearty dinner to enjoy with crispy schnitzel.
I knew my family would enjoy Krautfleckerl because they love egg noodles, bacon and tangy sour cream.
Everyone at the table licked their bowls clean so Cabbage and Noodles is officially in our regular recipe rotation.
Health Benefits
Our easy Krautfleckerl recipe is packed full of wholesome ingredients!
Pork is an excellent source of protein and provides several important vitamins and minerals. It’s an excellent source of thiamin, selenium, niacin, vitamin B-6 and phosphorus, zinc, riboflavin and potassium.
Onions are a humble vegetable packed with vitamins, minerals and phytochemicals. Regular consumption of onions can help boost digestive health and reduce the risk of developing heart disease.
Caraway Seeds are a rich source of antioxidants. The spice contains a significant amount of lutein and zeaxanthin, which are carotenoids that are linked to a reduction in dangerous free radicals.
Paprika is rich in vitamin A, capsaicin, and carotenoid antioxidants. These substances may help prevent inflammation and improve your cholesterol, eye health and blood sugar levels.
An excellent source of vitamins K and C, cabbage helps keep your bones, blood, and immune system healthy.
Packed with calcium and friendly probiotic bacteria, sour cream and yogurt help keep your bones strong and your gut healthy. Yogurt may also help reduce the risk of obesity, diabetes and some types of cancer.
Traditional Krautfleckerl Ingredients
This simple Krautfleckerl recipe features affordable ingredients that are likely already in your fridge or cupboards.
We often prepare the dish last minute whenever we have half a bag of noodles in the cupboard, bacon loitering in the meat drawer and half a cabbage hiding in the back of the fridge.
- Bacon: we like to add chopped crispy bacon to the noodles to serve the dish as a hearty main course. Local cooks also like to add German sausage or sliced ham. You can serve the dish meat-free by omitting the bacon or even vegan by using vegetable oil instead of butter. The dish really is very versatile!
- Yellow Onion: onion gives the dish a seductive savouriness. We use Spanish cooking onions but you can prepare it with sweet Vidalia onion if you prefer a less acrid flavour.
- Caraway Seeds: are a staple in Central European cuisine and are the perfect pairing to cabbage in Austrian cuisine.
- Sweet Paprika: the addition of this spice pays homage to the dishes popularity in nearby Hungary. Sweet red peppers are dried and ground into a powder that is fruity and a little bitter.
- Dry White Wine: we suggest using a dry white wine from Germany or Austria so the dish tastes authentic. Best varietals to use include Riesling, Gewurztraminer, Muller-Thurgau and Gruner Veltliner.
- Cabbage: the star of the show is the tender cabbage, which gives this egg noodle dish a slightly crunchy texture in contrast to the soft noodles. Chop the cabbage, using a classic green or savoy varietal for best results.
- Worcestershire Sauce: adds a punchy umami flavour to the noodles.
- Noodles: fleckerl are a small square pasta shape that is common in Austria and Germany. You can substitute with wide egg noodles, or broken up pappardelle or tagliatelle.
- Chives: the dish is largely beige and brown in colour so to make it a more appetizing finely chopped chives give it serious eye appeal.
- Sour Cream: use full fat sour cream as a garnish and then toss the noodles to make them creamy before serving to your guests.
Austrian Cabbage and Noodles Directions
Follow our step-by-step recipe card below for detailed instructions on how to make Cabbage and Noodles.
- In a 12-inch skillet over medium high heat, cook the bacon, flipping occasionally, until the bacon is crisped and browned on both sides, 5-8 minutes. Using a slotted spoon, transfer to a paper towel. Pour off and discard all but about 2 tbsp of the fat from the pan.
- Return the skillet to medium and add the onion, caraway, and 1/2 tsp salt. Cook stirring occasionally, until the onion is browned, about 6 minutes. Add the paprika, followed by the wine, cook, scraping up any browned bits, until the liquid has reduced by half, around 2 minutes.
- Stir in the cabbage, Worcestershire sauce, 1 cup water and 1/4 tsp tsp each salt and pepper. Cover and cook, stirring until the cabbage is just tender but not completely soft, 18-20 minutes.
- Add 3 cups of water and bring to a boil over medium-high heat. Stir in the noodles, then cover, reduce to medium and cook, stirring once or twice and adjusting the heat as needed to maintain a steady simmer, until the noodles are al dente, about 10 minutes. Uncover, increase to medium-high and stir in 1/4 cup sour cream. Cook, stirring, until the mixture is creamy and the noodles are tender, 2-4 minutes.
- Off heat, taste to season with salt and pepper. Serve topped with the bacon, chives and dollop of sour cream.
Recipe Cooking Tips
This homemade Cabbage and Noodles recipe is quick and easy to make at home. We’ve included a few tips and tricks below:
- For the most authentic Austrian iteration use fleckerl square-shaped pasta. Or classic German-style egg noodles also work.
- We like to use thick butcher-style bacon. Give the dish extra flavour by purchasing smoked bacon. You can also swap bacon for chunks of German sausage or sliced ham.
- You can make vegetarian Krautfleckerl by omitting the bacon. You can make a vegan version by omitting meat and swapping out the butter for vegan butter or vegetable oil.
- We use a normal Spanish yellow cooking onion but you can substitute for sweet Vidalia if you prefer.
- Caraway Seeds are always used in the preparation of this dish as they are a classic pairing in Germanic cuisine with cabbage. If you don’t like the flavour of caraway feel free to omit.
- We like to use sweet Hungarian-style paprika (which also gives the dish a slight rouge hue) you can also use smoked paprika if you prefer.
- Use a dry white wine like riesling, chardonnay or sauvignon blanc.
- Purchase a standard green cabbage or savoy cabbage. Do not use red cabbage as it will discolour the dish so its a ghastly purple.
- We’ve used full fat sour cream in this recipe to give the dish it’s distinctive creamy texture. You can substitue with Greek yogurt for a healthier option.
What To Serve with Krautfleckerl
This homemade Austrian Cabbage and Noodles recipe is quick and easy to make at home.
It can be served as a side dish to accompany a roast with steamed or sautéed vegetables. It shines as a main course when topped with bacon or sausage and served alongside a simple salad or soup.
If you’re hosting a German or Austrian-themed dinner party you might also want to serve this easy Krautfleckerl recipe with:
- Chicken Schnitzel Sandwich
- Erdapfelsalat Viennese Warm Austrian Potato Salad
- German Quick Pickled Carrots and Cabbage
- Flädlesuppe German Pancake Soup
- Kartoffelknödel German Potato Dumplings
- Semmelknödel German Bread Dumplings
- Speckknödel German Bread Bacon Dumplings
- Schwäbische Käsespätzle German Cheese Noodles
- Pork Rouladen
- Nussecken German Nut Corners
- Maulwurfkuchen German Mole Cake
- Cherry Lovers Black Forest Tiramisu
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How To Make An Easy Krautfleckerl Cabbage and Noodles Recipe
Krautfleckerl Cabbage and Noodles
Equipment
- Skillet
- measuring cups
- measuring spoons
- Wooden spoon
- French knife
Ingredients
- 4 oz Bacon cut crosswise, 1/4 inch pieces
- 1 Medium Yellow Onion thinly sliced
- 2 tsp Caraway Seeds
- Kosher Salt and Pepper
- 1.5 tsp Sweet Paprika
- 1/2 cup Dry White Wine
- 1 lb Savoy or Green Cabbage cored, cut into 1-inch squares
- 1 tbsp Worcestershire Sauce
- 6 oz Wide Egg Noodles
- 1/4 cup Chives finely chopped
- 1/2 cup Sour Cream divided
Instructions
- In a 12-inch skillet over medium high heat, cook the bacon, flipping occasionally, until the bacon is crisped and browned on both sides, 5-8 minutes. Using a slotted spoon, transfer to a paper towel. Pour off and discard all but about 2 tbsp of the fat from the pan.
- Return the skillet to medium and add the onion, caraway, and 1/2 tsp salt. Cook stirring occasionally, until the onion is browned, about 6 minutes. Add the paprika, followed by the wine, cook, scraping up any browned bits, until the liquid has reduced by half, around 2 minutes.
- Stir in the cabbage, Worcestershire sauce, 1 cup water and 1/4 tsp tsp each salt and pepper. Cover and cook, stirring until the cabbage is just tender but not completely soft, 18-20 minutes.
- Add 3 cups of water and bring to a boil over medium-high heat. Stir in the noodles, then cover, reduce to medium and cook, stirring once or twice and adjusting the heat as needed to maintain a steady simmer, until the noodles are al dente, about 10 minutes. Uncover, increase to medium-high and stir in 1/4 cup sour cream. Cook, stirring, until the mixture is creamy and the noodles are tender, 2-4 minutes.
- Off heat, taste to season with salt and pepper. Serve topped with the bacon, chives and dollop of sour cream.
Nutrition
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