Cabbage and Noodles – Krautfleckerl
German style cabbage and noodles is one of those dishes that is perfect for cabbage lovers. It’s straightforward cabbage and noodles—cabbage cooked until tender and savory-sweet, then tossed with noodles so they absorb all that flavor. It’s common in Southern Germany and Austria, and it fits right into the everyday cooking you find in that region: practical, filling, and deeply satisfying without being heavy or complicated.
For American home cooks who are exploring German food beyond the big classics, Krautfleckerl is a great place to start. The ingredients are familiar – especially for anyone who like me, grew up in an area with a large Polish or Slovakian heritage. It’s very similar to the Slovakian dish Halusky. The technique is simple, but the result is amazing. It also pairs perfectly with smoked meats, which is how I most often serve it at home.
What Cabbage and Noodles is
“Kraut” means cabbage, and “Fleckerl” refers to small pieces—traditionally little squares of pasta. Depending on where you are, you’ll see different noodle shapes used, but the point stays the same: noodles that can hold up to being tossed with cabbage and continue cooking briefly so everything comes together.
Use Griessbandnudeln if you’re feeling ambitious and want to make your own noodles. If not, wide egg noodles are good or if you have an Italian market near you, you can buy pasta sheets and cut them into squares. Semolina ribbon noodles have the right structure and bite for a dish like this. They absorb flavor without turning soft and bland, and they make the final bowl feel more substantial.
Why it’s a staple in Southern Germany and Austria
Cabbage is central to everyday cooking in Germany and Austria, and much or Central, Northern, and Eastern Europe because it’s affordable, widely available, and reliable. It stores well, it becomes flavorful with slow cooking, and it pairs naturally with pork and smoked sausages—two things you see constantly in that region’s home kitchens.
If you associate German cabbage dishes with tangy sauerkraut, Krautfleckerl is different. The cabbage here is cooked down until soft and mellow, with a subtle sweetness and a deep savory character. Marjoram adds an herby element, a little sugar accentuates the natural sweetness of cabbage, and fresh black pepper gives it a little punch.
The noodles matter because this dish isn’t “sauced” in the usual way—the flavor lives in the cabbage and the fat used to cook it. The noodles pick that up. That’s why I like using fresh Semolina Noodles when I can. They have enough body to hold onto the cabbage flavor and still keep a pleasant chew.
What to serve with it
Krautfleckerl is excellent on its own, but it becomes a complete meal when you add smoked sausage or pork. The cabbage and noodles handle rich, smoky flavors beautifully. You can cut up the sausage and add it towards the end or just serve grilled or pan roasted on the side.
Here are a few pairings that work especially well in an American kitchen:
- Kassler (smoked, cured pork): a classic match in spirit and flavor
- Kielbasa: not German by origin, but it fits the smoky-salty profile perfectly and is easier to find than some smoked German sausages
- Bauernwurst: hearty, rustic, and exactly the kind of sausage this dish can stand next to
If I’m serving Krautfleckerl with one of these, I keep the sides minimal—maybe a simple green salad or something crisp and acidic to balance the plate.
A dish worth putting in your rotation
If you’re building out your own German cooking repertoire, this is a great dish to learn because it works as a side or as a main, and it pairs effortlessly with smoked sausage or pork. It can also be a quick weeknight meal.
Krautfleckerl - Semolina Noodles with Savoy Cabbage & Onions
Ingredients
- 1 tbsp canola oil ½ cup/110 g unsalted butter
- 1 yellow onion diced
- ½ head Savoy cabbage cored and cut into 1-in/2.5-cm squares
- 1½ tbsp sugar 1 tbsp finely chopped fresh marjoram or 1 tsp dried marjoram
- Kosher salt
- 12 oz/340 g fresh semolina egg noodles homemade (see page 163) or store-bought
- Freshly ground black pepper
Instructions
- In a medium Dutch oven, heat the canola oil and butter over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned, about 10 minutes. Add the cabbage, sugar, mar- joram, and 1½ tsp salt and stir to combine. Turn the heat to low and cook until the cabbage is soft, about 20 minutes.
- Meanwhile, fill a large pot three-fourths full with water, season the water with enough salt to make it almost as salty as seawater, and bring to a boil over high heat. Drop in the noodles, stir to prevent them from sticking together, and cook until almost tender, 3 to 4 minutes. (They will cook more with the cabbage mixture.)
- Drain the noodles, add them to the cabbage mixture, and continue to cook, stirring occasionally, until heated through and the noodles have absorbed some flavor from the cabbage mixture, about 6 minutes. Season with salt and pepper and serve immediately.
