krautfleckerl – hungarian cabbage and noodles

Ingredients For krautfleckerl – hungarian cabbage and noodles

  • 1 Tbsp
    Kosher salt
  • 1 md
    head of cabbage, sliced (4 cups)
  • 3 c
    cooked noodles
  • 4 Tbsp
    butter, canola oil, or bacon fat
  • 1 c
    sliced onions
  • 1/4 tsp
    freshly ground black pepper
  • 2 tsp
    granulated sugar
  • sour cream, for serving

How To Make krautfleckerl – hungarian cabbage and noodles

    • Mix the salt and cabbage. Let stand for 30 minutes.
      1

      Mix the salt and cabbage. Let stand for 30 minutes. After 30 minutes, squeeze out as much liquid as possible.
      • 1 Tbsp
        Kosher salt
      • 1 md
        head of cabbage, sliced (4 cups)
      • 3 c
        cooked noodles
      • 4 Tbsp
        butter, canola oil, or bacon fat
      • 1 c
        sliced onions
      • 1/4 tsp
        freshly ground black pepper
      • 2 tsp
        granulated sugar
      • sour cream, for serving
  • Boil the noodles according to the package directions.
    2

    While the cabbage is sitting, boil the noodles according to the package directions.
    • 1 Tbsp
      Kosher salt
    • 1 md
      head of cabbage, sliced (4 cups)
    • 3 c
      cooked noodles
    • 4 Tbsp
      butter, canola oil, or bacon fat
    • 1 c
      sliced onions
    • 1/4 tsp
      freshly ground black pepper
    • 2 tsp
      granulated sugar
    • sour cream, for serving
  • Heat butter and add onions.