Austrian Cabbage and Noodles (Krautfleckerl)
Servings: 3 servings
This Austrian Cabbage and Noodles (Krautfleckerl) recipe combines ground beef, Silver Fleece Sauerkraut, pasta, and Dei Fratelli Tomatoes for an easy, comforting meal.
Ingredients:
- 1 (28 oz.) can Dei Fratelli Rustic Crushed Tomatoes
- 1 (14 oz.) can Silver Fleece Sauerkraut, drained
- 1/2 Cup Pasta Noodles, Egg Noodles or Farfalle (Bowties) preferred
- 1 lb. Ground Beef
- 1 Onion, diced
- 2 Garlic Cloves, chopped
- 1/3 Cup Heavy Cream
- Sea Salt, as desired
- Black Pepper, as desired
Instructions:
- Bring a pot of salted water to a boil and cook pasta noodles according to package instructions.
- In a second pot or pan, cook the ground beef over medium heat. Season the beef with salt and pepper as desired.
- Add diced onion, garlic, and Silver Fleece sauerkraut to the beef mixture. Continue cooking and simmer for 5 minutes.
- Once the onions and sauerkraut are softened, pour in the can of Dei Fratelli Rustic Crushed Tomatoes and the heavy cream into the pan with the beef mixture. Allow the sauce to simmer for 10 minutes.
- Once the sauce and pasta noodles are cooked, mix the pasta noodles into the sauce and serve.
Chef's Tip:
What should I serve with Austrian Cabbage and Noodles?
This dish pairs well with crusty bread, a simple, green salad, or roasted vegetables for a balanced dinner.
What kind of noodles are best for Krautfleckerl?
Krautflecekerl is normally made with Fleckerl, small square-shaped egg pasta. However, wide egg noodles or bowtie (farfalle) pasta are great substitutes because they have a similar structure and texture that can support the rich caramelized sauerkraut.