Krautfleckerl - Semolina Noodles with Savoy Cabbage & Onions
THIS WINTRY, SATISFYING DISH can be made with store-bought fresh egg noodles or, if you have time, you can make your own.
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.
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