Krautfleckerln with Apple compote
( Cabbage Pasta with Apple compote)
This is a dish very close to my heart. It is a traditional Austrian dish I grew up with.
When my mum cooked this dish at home, the kitchen smelled like the kitchen from my granny in Austria, Styria.
I remember, the first years of my life, mum always homemade the pasta.
My granny always homemade the pasta - so mum took this over.
But somehow this changed later in life.
The industry provided butterfly pasta and mum saved time in the kitchen.
I am working on gluten free pasta. And I think in the future I will give homemade "Fleckerln" a try.
But for now, store bought pasta are just fine.
If you are fine with gluten, go with the butterfly pasta.
When you are gluten free, like me, just go with spiral pasta.
The compote,... it is not a dessert. Please do me the favor and eat the compote WITH the dish!
This is how it should be eaten and this is how the flavors come really together and support each other.
Sounds maybe strange first, but trust me - it works!
All my friends who enjoyed this dish with me looked at me like "really, sweet and savory at the same time?"
Yes,... just trust me,... they did,... and they loved it.
You will see, this is a very simple dish. Just 2 ingredients and seasoning. That's it for the dish itself.
But you need to take care during the cooking process a little bit. It includes a bit of stirring from time to time.
And temperature regulation. But otherwise,... very simple to cook.
Lets start with the recipe.
I cooked a generous 2-3 serve pot.
When you do this dish, start with the compote one day ahead. It is eaten cold to the dish, not hot.
So to cool it down in time, best thing is to cook it ahead.
For the compote you need:
600g ( 5 Apples, best is Pink Lady or Royal Gala) - cut into wedges***
2 tbsp Maple Syrup
1/2 cinnamon stick
2 cloves
500ml filtered water
***don't go with Granny Smith!
Direction:
1. wash and cut apples and place into a pot.
2. add spices and water.
3. bring to the boil, turn down the heat to a simmer, cover pot with a lid and simmer for 10-15 minutes.
Depends on how big your apples are.
4. Turn off the heat and set aside to cool down complete.
5. Store in the fridge
Ingredients for the Krautfleckerln
2-3 generous serves:
850g white cabbage - sliced ***
1-2 tbsp extra virgin olive oil*
1 tsp pink salt
1 tsp black pepper
200g butterfly noodles OR gluten free spiral pasta
*** don't use Asian cabbage,... you need the European version of a cabbage.
* if you follow MM, go with one tbsp - if you are fine with more oil, go with 2!
( Cabbage Pasta with Apple compote)
This is a dish very close to my heart. It is a traditional Austrian dish I grew up with.
When my mum cooked this dish at home, the kitchen smelled like the kitchen from my granny in Austria, Styria.
I remember, the first years of my life, mum always homemade the pasta.
My granny always homemade the pasta - so mum took this over.
But somehow this changed later in life.
The industry provided butterfly pasta and mum saved time in the kitchen.
I am working on gluten free pasta. And I think in the future I will give homemade "Fleckerln" a try.
But for now, store bought pasta are just fine.
If you are fine with gluten, go with the butterfly pasta.
When you are gluten free, like me, just go with spiral pasta.
The compote,... it is not a dessert. Please do me the favor and eat the compote WITH the dish!
This is how it should be eaten and this is how the flavors come really together and support each other.
Sounds maybe strange first, but trust me - it works!
All my friends who enjoyed this dish with me looked at me like "really, sweet and savory at the same time?"
Yes,... just trust me,... they did,... and they loved it.
You will see, this is a very simple dish. Just 2 ingredients and seasoning. That's it for the dish itself.
But you need to take care during the cooking process a little bit. It includes a bit of stirring from time to time.
And temperature regulation. But otherwise,... very simple to cook.
Lets start with the recipe.
I cooked a generous 2-3 serve pot.
When you do this dish, start with the compote one day ahead. It is eaten cold to the dish, not hot.
So to cool it down in time, best thing is to cook it ahead.
For the compote you need:
600g ( 5 Apples, best is Pink Lady or Royal Gala) - cut into wedges***
2 tbsp Maple Syrup
1/2 cinnamon stick
2 cloves
500ml filtered water
***don't go with Granny Smith!
Direction:
1. wash and cut apples and place into a pot.
2. add spices and water.
3. bring to the boil, turn down the heat to a simmer, cover pot with a lid and simmer for 10-15 minutes.
Depends on how big your apples are.
4. Turn off the heat and set aside to cool down complete.
5. Store in the fridge
Ingredients for the Krautfleckerln
2-3 generous serves:
850g white cabbage - sliced ***
1-2 tbsp extra virgin olive oil*
1 tsp pink salt
1 tsp black pepper
200g butterfly noodles OR gluten free spiral pasta
*** don't use Asian cabbage,... you need the European version of a cabbage.
* if you follow MM, go with one tbsp - if you are fine with more oil, go with 2!
Directions:
1. prepare the cabbage. Don't use the green outer leaves.
You can use this big green leaves for cabbage rolls or something like that.
Cut into 1/4 wedges and slice it.
2. cook the pasta separate and set aside.
3. Heat the oil in a bigger pot with a lid and fry the cabbage step by step. Do not add all in once to the pot.
The cabbage will water and destroy the frying process. Specially when you have a young harvest!
Fry on higher heat until slightly browned. Stir regular to not burn it.
Turn heat to a middle heat when done.
4. Season with salt and pepper.
5. Stir one more time and shut the lid. Cook for 15 minutes.
6. Stir - and cook for 10 more minutes.
7. reaped step 6.
8. When you do both versions. Add to each pasta half of the cabbage and stir well to combine.
Shut the lid and just give it a rest of one hour. No heat, stove is turned off!
9. Heat up again, serve up with the compote and ENJOY :-)
Ps:
A couple of people in my MM cooking group ask to not use the oil. I do not recommend this! It will not give you the result you want with the cabbage. The cabbage needs some oil to reach the taste and consistency you need. I tried it without the oil,... it failed.
The cooking process itself is different, when you do not use oil. And when you use water instead, it also is not working the way it should be. I tried it,... it failed. This recipe is for a big pot serve. We ate 2 times from it.
The original recipe contains a lot more oil. I worked it out to get a great result with far less oil. I got a couple of unpleasant to eat results. So with the 1 tbsp of oil,... for me it is a perfect result on a low fat base.
Cabbage contains a lot of moisture. When you fry on high heat without fat, it will firstly burn and secondly it will sooner or later ran out of the moisture inside the cabbage. The cabbage will cook in its own water. Cooking is not what we want here. The fat seals the cabbage to not run out of moisture. So this is important.
That is why you also need high heat at the beginning. Otherwise the cabbage will just cook in its own water.