Description
Zarte Bandnudeln vereinen sich mit karamellisiertem Spitzkraut, goldbraunen Zwiebeln, würzigen Schinkenwürfeln und aromatischem Kümmel zu einem deftigen, leicht süßlichen Genuss mit verlockendem Duft und sanfter Bissfestigkeit.
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 ganzer Kümmel (1 tablespoon whole caraway seeds)
- Salz
- Pfeffer
Instructions
- Begin by preparing the cabbage. Remove the core from the pointed cabbage and discard it. Slice the cabbage finely into thin strips. Place the shredded cabbage in a large bowl, sprinkle it generously with salt, and mix well. Let the salted cabbage rest for about 10 minutes to allow it to release some of its moisture.
- While the cabbage is resting, peel the onion and dice it finely. Set aside. Also, cut the ham into small cubes if not already pre-diced.
- In a large, deep skillet or pot, heat 4 tablespoons of oil over medium heat. Once the oil is hot, add the granulated sugar and allow it to caramelize, stirring constantly, until it melts and turns a light golden brown.
- Add the diced onion to the caramelized sugar in the pan. Stir well and cook the onion until it becomes translucent and soft, about 3-4 minutes. Be careful not to let the sugar burn.
- Add the rested, salted cabbage to the pan with the onions and caramel. Stir thoroughly so the cabbage is well coated. Continue to cook the cabbage over medium heat, stirring occasionally, until it is cooked through and takes on a light golden brown color. This should take about 15-20 minutes. If the cabbage starts to dry out or stick, you may add a splash of water as needed.
- While the cabbage is cooking, bring a large pot of salted water to a boil. Add the Bandnudeln (wide ribbon noodles) and cook according to package instructions until al dente. Drain the noodles and set aside.
- In a separate small pan, add the diced ham cubes and sauté them over medium-high heat until they are golden, crispy, and fragrant. This will take about 3-5 minutes. Remove from heat and set aside.
- Once the cabbage is nicely cooked and lightly browned, add the drained noodles and the crispy ham cubes to the cabbage mixture in the large skillet or pot. Sprinkle in the whole caraway seeds, and season generously with freshly ground black pepper and more salt if needed.
- Gently toss everything together until the noodles, cabbage, and ham are evenly combined and heated through. Allow the mixture to cook together for an additional 2-3 minutes to blend the flavors.
- Taste and adjust seasoning with additional salt and pepper if required. Serve the Krautfleckerl hot, garnished with extra caraway seeds or a sprinkle of chopped fresh parsley if desired. Enjoy your meal!
Notes
For a vegetarian version, you can omit the ham or replace it with smoked tofu cubes. Adjust the seasoning and cooking time as needed. Be sure to caramelize the sugar gently to avoid burning, as this step adds a subtle sweetness and depth of flavor. This dish tastes great freshly made but can also be reheated 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
