Krautfleckerl may not sound fancy or flavorful, but everyone, and I mean everyone, I’ve ever made it for, has loved it!
My best friend’s husband insists that a double batch is made each time, just so there’s enough left over for another meal the next day!
That’s how good it is.
If you’re worried it will taste like sauerkraut—it doesn’t; the cabbage becomes sweet after it’s cooked. It’s well worth the investment of time to cook it down.
I could eat Krautfleckerl every day! My mother used to make Krautfleckerl with homemade pasta. She would roll the dough out flat, and then cut it into square pieces, which is how it’s traditionally done.
I don’t make noodles from scratch, so I’ve found that bow-tie pasta works best for me, but if you enjoy making your own pasta, this is a great dish to use it in. Just serve it up with a vibrant side salad, or anything else you enjoy, and BAM. Tummy satisfaction!
So here you go! The recipe for Krautfleckerl from my new book (that’s getting great reviews!), The Vegan Way: 21 Days To A Happier, Healthier Plant-Based Lifestyle That Will Transform Your Home, Your Diet, And You
1 large head green cabbage
3 tablespoons vegetable or olive oil, or more as needed
One 16-ounce package vegan bow-tie pasta, or eggless ribbon pasta
1 teaspoon freshly ground black pepper, plus more as needed
Bragg Liquid Aminos, for serving (Maggi seasoning works too, but I much prefer Bragg Liquid Aminos)
2. Warm the oil in a large pot on low heat.
3. Add the cabbage to the pot and season with the pepper.
4. Cook on low, stirring occasionally, until the cabbage cooks down, softens, and is browned. This should take approximately 1 hour.
5. Once the cabbage is cooked, turn off the heat, and set aside.
6. Bring a large pot of water to a boil, and add the pasta. Cook according to the package directions. Drain well, add to the pot with the cooked cabbage and mix to combine.
Bon Vegan Appétit!
Jackie Day, Author of the new book The Vegan Way: 21 Days to a Happier, Healthier Plant-Based Lifestyle That Will Transform Your Home, Your Diet, and You (St. Martin’s Press / Macmillan)