a head of white cabbage
30 – 50 grammes butter
about 10 grammes sugar
300-350 grammes pasta (Fleckerl, alternate: Farfalle)
Clean the cabbage and cut it in nice fine stripes. Then, put those in a bowl and salt them – They “sweat” a bit. After 15 minutes, you can squeeze a bit of liquid out.
Meanwhile, dice the onion and melt the butter in a big pan.
Before you throw in the onion dices, put in the sugar and let it caramelise.
Now you can throw the onion in and roast it. Then, put the cabbage strips in the pan. Also, put a bit of caraway in.
Cover the pan and let it cook for about an hour. Stir once in a while!
When the cabbage is cooked and browned, you can cook the pasta. You don’t really get Fleckerl outside of Austria. (Google them if you want to know how they look.) Farfalle (or bow tie pasta) are great for this dish, too.
When they’re cooked al dente, let them drain and put them in the pan with the cabbage. Stir and season with salt and quite a bit of pepper. And serve! Best with a fresh green salad. Enjoy!