Fleckerl with Savoy Cabbage
Spoonsparrow shows how to make this hearty Austrian dish. First, prepare a simple dough from flour, semolina, eggs, olive oil and salt, then let it rest for about 30 minutes. Roll the dough thin, cut into small squares, and boil until al dente. While the pasta cooks, sauté savoy cabbage with olive oil and clarified butter, deglaze with dry white wine and vegetable broth, and season with salt, pepper, nutmeg, and cumin. Simmer for about 5 minutes, then combine with the noodles. Serve on plates topped with a dollop of crème fraîche and sprinkled with chives.
Ingredients
- 200 g flour (approx.)
- 100 g semolina
- 3 eggs
- 2.5 tbsp olive oil
- Salt
- flour (for working)
- 400 g savoy cabbage
- 3 tbsp olive oil
- 1 Tbsp clarified butter
- 50 ml dry white wine
- 100 ml Vegetable broth
- Salt
- pepper (ground)
- 2 pinch nutmeg powder
- 3 pinch cumin powder
- 4 tbsp crème fraîche
- 2 tbsp chives
Instructions
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1.
Sift flour and semolina onto a clean surface, forming a mound with a well in the center. Crack the eggs into the well, add olive oil and ½ tsp salt, then knead by hand until a smooth, elastic dough forms that no longer sticks to the surface. Adjust flour as needed. Wrap the dough in plastic wrap and let it rest for about 30 minutes.
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2.
After resting, divide the dough into portions, roll each thinly, and cut into roughly 5 × 5 cm squares (fleckerl).
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3.
Boil the fleckerl in plenty of salted water until al dente, then drain.
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4.
Clean, chop, and rinse the savoy cabbage. In a large pan heat olive oil and clarified butter, sauté the cabbage without browning it. Deglaze with white wine and vegetable broth, season with salt, pepper, nutmeg, and cumin, and simmer for about 5 minutes until the cabbage is tender yet firm.
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5.
Add the drained fleckerl to the pan, mix well, then serve on plates topped with a spoonful of crème fraîche and sprinkled with chives.
