Cabbage Fritters

For the Krautfleckerl, make an elastic pasta dough with flour, a strong pinch of salt, eggs, oil and 2 to 3 tablespoons of cold water. Let the dough rest for 30 minutes at room temperature with the lid closed. In portions, roll out very thinly on flour, cut into small squares (about 2 x 2 cm) and let dry on a floured tea towel for 15 min.

Cut the pointed cabbage into fine strips and then diagonally into small pieces. When doing so, remove the stem and thick ribs or cut evenly.

Finely dice the onion and sauté briefly in the low heat oil. Sprinkle with sugar, add the cabbage and stir-fry very briefly.

Add butter, caraway seeds, about 1 teaspoon salt and enough pepper from the mill. Pour in the stock little by little and cook. Steam the pointed cabbage over medium-high heat, stirring, until tender, about 4 minutes.

Cook the pasta pieces in enough boiling salted water until al dente, stirring constantly, about 1 minute. Drain and leave to drain.

Mix the patties with the pointed cabbage. Season to taste with salt and freshly ground pepper and serve sprinkled with the herbs.

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