Pasta and cabbage

Pasta and cabbage

Pasta e cavolo

By
From
Pasta
Serves
4
Photographer
Laura Edwards

When I moved to Vienna to continue my studies, I had to find my way around the new cultural food scene. Maria, the mother of my girlfriend, was a great cook, particularly of all those recipes of Bohemian and Hungarian cuisine, which form a great part of Viennese cooking. The Krautfleckerl drew my attention because of its simplicity: basically it uses little squares of pasta, which can be bought dried, rather like the Italian quadrucci. This dish can be eaten by itself or used as an accompaniment to a roast or stewed meat.

Ingredients

Quantity Ingredient
300g Fresh egg pasta

Sauce

Quantity Ingredient
80g lard
or 70ml vegetable oil
1 medium onion, peeled and finely sliced
600-700g firm, white cabbage, cut from the centre, no stalk, cut into small pieces
1 teaspoon caraway seeds
1 tablespoon caster sugar
1 tablespoon strong white wine vinegar
salt and pepper, to taste

Pasta method

Quantity Ingredient
Shaping short pasta

Method

  1. Melt the lard in a large saucepan, and add the onion. Fry it slowly for about 6 minutes to soften. Now add the cabbage and caraway seeds and cook for about 5–10 minutes, stirring frequently. Add the sugar and about 2 tbsp water, and continue to cook, stirring from time to time, until the cabbage softens, about 15 minutes. Add the vinegar and continue to cook until you obtain a thickish pale brown sauce, another 5 minutes or so. Add salt and pepper to taste, and continue to let it cook slowly.
  2. Make the quadrucci and set aside.
  3. Cook the pasta in plenty of boiling salted water for 6 minutes or until al dente. Drain and add to the sauce. Mix well and serve. No cheese!
Tags:
Antonio
Carluccio
pasta
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