Krautfleckerl

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 beef broth (from the jar)
• 1 small can pizza tomatoes
• 1 tbsp paprika powder (sweet + paprika for garnish)

Instructions

1. 1.

   Process the flour with egg, yolk, ½ tsp salt and ¼l water into an elastic dough. Cover in a bowl and let rest for 1 hour. Peel and finely chop onions. Heat butter with oil in a large pot, sauté the chopped onions and sprinkle with sugar, allowing them to caramelize. Clean, wash, and finely slice the white cabbage. Add it to the onions and stir briefly. Season with salt and pepper, pour in the broth, cover and steam for 10 minutes over low heat. Add pizza tomatoes and paprika, cook for another 5–10 minutes, taste and adjust seasoning.

2. 2.

   Roll the pasta dough on a floured surface into a rectangle of 40 x 50 cm. Cut squares of 3 x 1 cm and boil in plenty of salted water for 5 minutes. Drain well. Mix the noodles with the steamed cabbage, reheat everything together, season with salt and pepper, and sprinkle paprika before serving in deep bowls.