Kraut Flecken

by Melania Orasch
(Caistor Centre, Ontario, Canada)

Kraut Flecken

Kraut Flecken

This cabbage and noodle recipe comes from my husband's homeland Karntner, Austria. It was a favorite dish growing up and during times when there wasn't much meat available, just after the war.

1 head of cabbage small to medium
1 med. to large onion
2 cloves of garlic
1 cup of water
2 tbsp butter
1 tsp ground caraway seeds
salt and pepper to taste
1-2 cups of cooked noodles


Shred the cabbage to very thin slices. Once shredded, put into a large pot along with chopped finely onion, pressed garlic, water, caraway seeds and salt and pepper to taste. Leave this to simmer on the stove, stirring occasionally until the cabbage is thoroughly cooked. Cook the noodles and when ready to serve mix the noodles and cabbage together.

Comments for Kraut Flecken

Click here to add your own comments

Oct 14, 2014
Haluski
by: Carmella

My parents made this at least once a week. Delish! Thanks for sharing ..... It's "what's for dinner?" Tonight! :) my parents called it Haluski.

Oct 13, 2014
Fantastisch und lecker
by: Jeff Maltz

I made this in Germany for my German friends and they loved it. My friends are from Sachsen-Anhalt and Thüringen and have never eaten it. My mom called it Haluska (Czech)or Haluski (Polish). She also added small pieces of cut up bacon or ham or used Hackepeter (ground beef and pork seasoned with onions, salt and pepper.) It is a simple meal, but always tasted wonderful.

Oct 13, 2014
next day
by: Anonymous

when the left overs are kind of dry because the noodles soak up all the juices I add a little bouillon stock.

*****

Great idea!

Apr 17, 2014
different version same recipe
by: Gloria

Our version of this is simply:

*Cabbage (1 head) chopped and cooked in
*3/4 stick butter
*1 lb bacon (fried & crumbled) (add 2-3 TBS grease to final mix)
*12 oz Wide Noodles (cooked al dente & drained)
*1/4 stick butter (added to noodles once boiled and drained)
*16 oz Sour Cream (light)

This is super easy and super YUM!! It's espcially good the next day. Enjoy.



Jan 19, 2014
Kraut Fleckln
by: Alex

Thank you I remember my Mum making me this as a child. I didn't like it much but by the time I was a teenager I had grown to love it ! She was from Vienna in Austria. and used small square pasta which her mum sent to England. I have forgotten this recipe, but will be making it soon. So thank you for a little reminder of my Mum and my teenage years !

Nov 26, 2013
Krautflecken - modified
by: Gerhild

I followed Melania's recipe except I first browned the cabbage and onion in a bit of oil. Then added the rest and cooked until the cabbage was thoroughly cooked.

I also found I thickened the liquid with a cornstarch/water mix and sometimes even used Bistro gravy mix to thicken.

Mixed together with the noodles. Yummy dinner for sure.

I guess I made it more like a braised Bavarian cabbage, because I was used to making cabbage that way. I've even added a bit of vinegar to ramp up the flavour.

Jan 14, 2012
Another Recipe
by: Anonymous

My mother's from Austria and I've been eating this since I was a child and making it since I was a teenager but my recipe's quite different (I've actually tried many variations but this is the base recipe).

Take a head of cabbage, cut it up into the sink and separate and tear with hands. Wash. Put it in a colander and salt thoroughly and let it sit for an hour to drain.

Add two cups of red wine to a large pot and cook at relatively high heat until most of the liquid is gone. Grind a good amount of black pepper in and add well, a lot of butter and then simmer on low heat for four hours. Yes, four, give or take, stirring occasionally.

Make and add this to egg noodles (don't forget to salt the water you use!) and, oh my is this delicious!

Variations: add raisins and it becomes this almost dessert-like. I prefer without but my son loves this. I've also tried with white wine and that's good too but I and my family prefer the red.

I'm personally not a fan of caraway flavor, but this is great with a mess of poppy seeds added near the end of the cooking. I know that may sound odd but try it.

You'll note there's no garlic or onion in this recipe. I've tried both and like it without. Hope someone gets something out of this and reports back!

Aug 30, 2011
Kraut Flecken
by: Anonymous

This is a bit different but tastes great. I tried this dish while on a trip with my kids in the bush. There was a German couple there and they shared it with us.

It was made with chopped bacon, cubed canned ham, onions, whole small chopped cabbage, all fried together.

Cooked elbow noodles were added to it. It was wonderful! We loved it!

Dec 26, 2010
I didn't know
by: Gray

I've made this myself from memory for 45 years. I didn't know about the onions and sugar but over the years I've used garlic.
Oh yeah, I use EGG NOODLE bowtie noodles. For me it makes a big difference.
Never met anybody else who knew of this dish. WOW, how wonderful is the internet !!

Dec 26, 2010
I didn't know
by: Gray

I submitted the previous recipe and forgot to mention that I have introduced Kraut Flecken to many others, NON of which had ever heard of it before. I am surprised to find others who know what it is.

Dec 26, 2010
Different recipe
by: Gray

Got this from my Mom, 50+ years ago.
Chop sixths of a small to medium cabbage(1/2)head into blender,add water to help cabbage chop to a smooth consistency but not mush.
Drain some of the water you added during chopping and leave some to evaporate during cooking.
Melt 1/2 stick of marg. or butter in frying pan and add salt, pepper, garlic, onion to taste.
Cook cabbage to a golden brown and mix with EGG noodles. This to me is very important as it adds a chew to the dish. I don't like mushy.
Finally add your fried cabbage to the noodles in a small amounts to taste again. I like it not to thick. I also melt more marg. with the noodles before mixing. I even fry the noodles a little before adding the fried cabbage.

Dec 01, 2010
Cabbage and Noodles
by: Elsie

Yes I will try this soon. I can taste it on my palate . . . . My family are from Graz Austria . . . . Vancouver BC [the Bayers}

Jul 21, 2010
Great German Recipe
by: Penny Finn

I tried your Kraut Flecken yesterday for dinner, and everyone really enjoyed the different taste.

This was the first time I had ever prepared a German dish, but I'm sure I will again.

We absolutely love cabbage as well as noodles, so I set right to work on this one. I would never have thought of having the caraway seeds, but they gave it such a nice, distinctive taste.

Jan 16, 2010
Kraut Flecken (Cabbage Bits!)
by: Gerhild

What an interesting title - the German translation of Kraut is Cabbage, and Flecken is bits.

I'm going to try this later this week. It sounds like a new comfort food for our family because we really like cabbage, although we've never had it with noodles before. But, we like noodles too, so why not marry the two?

Thanks, Melania, for sharing this with us.

Click here to add your own comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Foreign Food.



Please note, at present on recipes submitted by readers, such as this recipe, the print button will print the recipe and the above sections. You can limit the amount printed by selecting 1 or 2 pages on your printer menu. Alternatively, you can copy and paste the recipe into a document and then print it.




Want nutritional information for a recipe? Copy and paste the ingredient list and the number of servings into Calorie Count. It will give you an approximate calculation.



Download FREE "Herbs & Spices in the German Kitchen" NOW

by Subscribing to my FREE monthly Newsletter

Quick Fix Recipes - Just like Oma's

Experience Germany: food, people, country, & RECIPES!



 

Remember to BOOKMARK this page, so you can find your way back!

 


Cook

"Just like Oma's"

with ...

quick fix soups

Recommended by Chef Glenn

"Sehr Gut, Gerhild!

Your Quick Fix Soups e-book is wonderful. My Swiss wife is going to love the soups that I make for her with your recipes. She already loves my soups, but your e-book will greatly expand the variety

Thank you for making the recipes easy to follow and see with the beautiful photos. The extra tips and options that you give after each recipe are very helpful. Thanks for the printable recipe cards, too!"


Need Help?

Quick answers to your questions?

Go to my

Facebook page 

You'll find lots of German foodies ready to help!

Share your recipes and photos, too!

Here's what some of my fans say:

Joy B: Our family always used white vinegar instead of lemon juice, and added paprika ... but I think I'd like this version better!   

***

Alice D: Every time I make these I always have to make 3 times as much! Our friends always want some so it never goes to waste.

***

Gaby S: This is in my oven right NOW!!! Can't wait to try it!

***

Sunetra CDas sieht aber lecker aus.

***

Debbie M: These will certainly be a hit. My 89 year old mother-in- law will love them.

***

GloriaJean S: For all you "foodies" out there go to this site and sign up for their newsletter.