Fleckerl with Cabbage and Bacon

Ingredients

• 300 g spelt flour type 1050
• 0.5 tsp Salt
• 3 eggs
• 1 tsp Olive oil
• 800 g white cabbage
• 2 onions
• 100 g thick-cut bacon
• 1 tsp butter
• 0.5 tsp cumin seeds
• 1 tsp whole cane sugar
• a splash of white wine vinegar
• 200 ml beef broth
• Salt
• black pepper (freshly ground)
• a pinch of freshly grated nutmeg

Instructions

1. 1.

   Mix the flour with the salt and knead into a smooth dough with the eggs and olive oil. Add 1–2 tbsp cold water if needed. Cover and rest for half an hour.

2. 2.

   Clean, wash and trim the white cabbage. Slice the leaves into strips. Peel and finely dice the onions. Cut the bacon into cubes and render in a large pan. Remove and drain on paper towels.

3. 3.

   After resting, roll out the dough thinly on a floured surface or feed through a pasta machine. Cut the dough into fleckerl pieces about 6x6 cm and let dry on a floured cloth.

4. 4.

   Heat butter in the bacon fat, add onions and cumin seeds and sauté. Add sugar and caramelize briefly. Stir in the cabbage, deglaze with vinegar and beef broth. Season with salt, return the bacon and simmer for 15–25 minutes.

5. 5.

   Cook the fleckerl in plenty of salted water for 8–12 minutes. Drain and combine with the cabbage mixture. Plate on bowls, sprinkle with pepper and nutmeg before serving.