Austrian pasta – once again!

13Jan13

DSC05222We had 1/2 a cabbage in the fridge. And I knew that in Austria, there is a dish called Krautfleckerl – Pasta with cabbage. Sounds weird, but is yummy! So I looked in the internet how to make them, read a bit here and read a bit there and made then well… something. Result: tasty stuff – and one more nice way to eat cabbage! The cabbage gets quite sweet and tender, which makes it very yummy.

I followed more or less this recipe, but I’ve read that others season with marjoram or caraway seeds. I decided to use allspice as Senta Berger recommends.

For the dough, I just used my durum wheat – water – oil mix, as always. Sister of a vegan and daughter of an egg-saving mother, I am sometimes also an egg-saver. And I like my pasta dough.

What you need for two hungry persons:

200g durum wheat semolina
100g water
1 tsp oil

2 medium onions
a bit of oil
about 2 tblsp sugar
1/2 cabbage (about 500g)
allspice, salt, pepper

First, knead a dough of semolina, water and oil. Don’t add all of the water at first, just look, how much you need to obtain a firm dough. Wrap the dough with plastic film and let it rest for an hour.

In a large pot, heat the oil. Put in the sugar and let it caramelize. Meanwhile, chop the onions. Add the onions, sauté them for some minutes. Meanwhile chop the cabbage into pieces of about 1 cm x 1 cm. Put away the stems as they tend to turn bitter. Add the cabbage to the pot, sauté everything for 5-10 minutes, until the cabbage gets a golden-brown colour. Season with salt, allspice, and pepper. Add a little bit of water (maybe 1/2 glass), close the lid and let the cabbage simmer. Stir well once in a while.

In a large pot, heat the water for the pasta, add salt. Using a rolling pin, roll out the dough quite thinly. Cut squares of about 2cm x 2cm.

Put a way the lid of the cabbage-pot and let evaporate the water – you want to get a quite dry cabbage-mix. Boil the pasta in the water, drain it well and toss it with the cabbage. You’re done!

 

Of course, you can use any small pasta, you want – Some people cut Lasagna into small pieces, that’s ok, too. No need to make every time a pasta dough…

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