Monday, 27 February 2012

My favourite recipe: cabbage-noodles (Krautfleckl)

I was in the mood for something a bit spicier this winter day and remembered a recipe my Granny always made.

As the slugs didn’t leave me any cabbage at all this year I had to buy a cabbage in order to fulfil my longing for this recipe.

The ingredients are as follows:
The noodle-dough

For the home-made noodles
4 Eggs
400g Flour

1 pinch Salt
A bit of water

For the cabbage-mix
1 spoon Butter
1 little white cabbage
2 thick slices of jerky
a bit of caraway seed

a bit Salt + Pepper
very handy device...
.... for making German noodles
Stir all ingredients for the noodle dough until the dough has a thick consistency. It should not be too runny anymore however you should be able to stir it still by hand.
If the dough is too hard – simply add water, if it is too watery – simply add a bit more flour.

Bring some water to boil, add a teaspoon of salt, as you would when cooking noodles.

Add the dough into the boiling water by either using a German handy device or simply by scooping little bits of the dough into the boiling water, using a spoon. This will give the noodles a bit more of a chunky feel to it.

Let the noodles simmer for about 5 Minutes in the boiling water, then remove them into a sieve and repeat the scooping procedure until the dough is gone. 

Melt the butter in a high pot, add the jerky and the caraway seed and fry until the meat is crisp. 

Meanwhile: cut the cabbage into fine slices and then add into the pot. Keep frying on a little flame until the cabbage has gone soft and looks “glassy”.

A tasty meal for big eaters...

... and little ones :)

Add the noodles and fry for further 5 - 10 Minutes.

Season with Salt & Pepper - ready!

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