Description
Goldgelbe Bandnudeln vereinen sich mit zartem Spitzkraut, knusprigen Schinkenwürfeln und karamellisierter Zwiebel. Kümmel verleiht würzige Tiefe, Zucker feine Süße – ein herzhaft-aromatisches, sättigendes Wohlfühlgericht.
Ingredients
Scale
- 500 g Spitzkraut (pointed cabbage)
- 250 g Bandnudeln (wide ribbon noodles)
- 100 g Schinkenwürfel (ham cubes)
- 10 g Kristallzucker (granulated sugar)
- 1 große Zwiebel (large onion)
- 4 EL Öl (4 tablespoons oil)
- 1 EL Kümmel, ganz (1 tablespoon whole caraway seeds)
- Salz
- Pfeffer
Instructions
- Remove the core from the pointed cabbage and discard it. Cut the cabbage into fine, thin strips. Place the sliced cabbage in a large bowl, sprinkle generously with salt, and mix well. Allow the salted cabbage to rest for 10 minutes; this will help soften it slightly and draw out excess moisture.
- While the cabbage is resting, peel and finely dice the onion. Set aside. Prepare the ham by cutting it into small cubes if not already pre-cut.
- Heat a large, heavy-bottomed skillet or pot over medium heat. Add 4 tablespoons of oil and allow it to heat up. Sprinkle in the granulated sugar and let it melt and caramelize, stirring occasionally, until it turns a light golden brown. Be careful not to burn the sugar.
- Add the diced onion to the caramelized sugar and sauté, stirring frequently, until the onion becomes translucent and soft. This should take about 3-4 minutes.
- Add the salted, sliced cabbage to the skillet with the onions. Mix everything thoroughly so the cabbage is coated with the oil and caramelized onion mixture. Cook the cabbage over medium heat, stirring frequently, until it is well wilted and begins to take on a light brown color. This will take about 10-15 minutes. If the cabbage starts to stick, you may add a splash of water.
- While the cabbage is cooking, bring a large pot of salted water to a boil. Add the wide ribbon noodles (Bandnudeln) and cook according to the package instructions until al dente. Drain the noodles well and set aside.
- In a separate small pan, add the ham cubes and fry over medium-high heat until they become crispy and lightly browned. This usually takes about 3-4 minutes. Remove from heat and set aside.
- Once the cabbage is tender and lightly browned, add the cooked noodles and the crispy ham cubes to the skillet with the cabbage mixture. Sprinkle in the whole caraway seeds. Season generously with freshly ground black pepper and additional salt if needed.
- Mix all the ingredients thoroughly in the skillet, ensuring the noodles, cabbage, and ham are well combined. Allow the mixture to cook together for another 2-3 minutes over medium heat, stirring occasionally, so the flavors meld.
- Taste and adjust seasoning if necessary. Once everything is heated through and well combined, serve the Krautfleckerl hot, garnished with extra black pepper if desired.
Notes
For a vegetarian version, simply omit the ham cubes or replace them with smoked tofu. You can also add a touch of butter at the end for extra richness. Whole caraway seeds add a traditional flavor, but if you are not a fan, you can use less or omit them. Leftovers taste great when reheated in a pan the next day.
- Prep Time: 10
- Cook Time: 20
- Category: Pasta Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
