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🍽️ Classic Krautfleckerl with Homemade Pasta

565 kcal · 30 min · 4 servings

Ingredients

• 400 g flour
• 1 egg
• 1 egg yolk
• 3 onions
• 2 tbsp butter
• 1 tbsp oil
• 3 tsp sugar
• 800 g white cabbage
• salt
• pepper
• 0.125 l meat broth (from the jar)
• 1 small can pizza tomatoes
• 1 tbsp paprika powder (sweet + paprika for sprinkling)

Instructions

1. 1. Put the flour, the egg, the egg yolk, half a teaspoon of salt, and one-eighth of a liter of water into a bowl.
2. 2. Knead the ingredients into a smooth and pliable dough.
3. 3. Cover the bowl and let the dough rest for one hour.
4. 4. Peel the onions and chop them very finely.
5. 5. Heat the butter with some oil in a large pot.
6. 6. Sweat the chopped onions in it.
7. 7. Sprinkle sugar over the onions and let them caramelize slowly.
8. 8. Clean the white cabbage, wash it, and cut it into thin strips.
9. 9. Add the cut vegetables to the caramelized onions.
10. 10. Sauté the vegetables briefly.
11. 11. Season the mixture with salt and pepper.
12. 12. Pour in the broth.
13. 13. Let everything simmer covered on low heat for ten minutes.
14. 14. Add the canned tomatoes and cook them briefly.
15. 15. Dust a work surface with flour.
16. 16. Roll out the pasta dough into a rectangle measuring 40 by 50 centimeters.
17. 17. Cut the dough into strips that are three centimeters wide and one centimeter high.
18. 18. Cook the pasta in plenty of boiling salted water for five minutes.
19. 19. Drain the pasta well.
20. 20. Mix the pasta with the cooked vegetables.
21. 21. Warm up the entire mixture again.
22. 22. Finally, season to taste with salt and pepper.
23. 23. Serve the Krautfleckerl in deep bowls.
24. 24. Garnish the dish with some paprika.

Nutrition per serving

• kcal: 565
• Protein: 17 g · Fett/Fat: 14 g · Carbs: 92 g