Fleckerl Pasta with Cabbage

Ingredients

• 300 g flour
• 3 eggs
• 1 tsp Olive oil
• Salt
• 400 g pointed cabbage (or white cabbage)
• 3 tbsp olive oil
• 1 Tbsp clarified butter
• 1 tsp powdered sugar
• 1 tbsp White Wine Vinegar
• 50 ml dry white wine
• 100 ml Vegetable broth
• Salt
• Pepper (freshly ground)
• nutmeg
• ground cumin
• 2 tbsp freshly chopped parsley
• 100 g Sour cream

Instructions

1. 1.

   Knead a smooth, silky dough from flour, eggs, oil and ½ tsp salt. Shape into a ball, wrap in plastic film and let rest for about 30 minutes.

2. 2.

   Roll the dough thin with a pasta machine or on a floured surface, cut into ~3 cm squares (fleckerl). Distribute loosely on a floured tray so they don’t stick together and let dry for about an hour.

3. 3.

   Meanwhile, clean the cabbage, halve it, remove stems and large leaf strips, then cut lengthwise and crosswise into pieces that match the fleckerl. Rinse, drain in a sieve. Heat oil with clarified butter, sauté the cabbage 1–2 minutes, sprinkle powdered sugar and lightly caramelize. Deglaze with vinegar, add wine and broth, cover and simmer over medium heat for about 10 minutes until tender. Season with salt, pepper, nutmeg and a pinch of cumin.

4. 4.

   Cook the fleckerl in plenty of salted water for 4–5 minutes al dente, drain, then toss with parsley and sour cream into the cabbage mixture. Taste and serve.