The main ingredients of Krautfleckerl (small pasta squares with shredded cabbage) are pasta and white cabbage. Enhanced with onions and delicious seasoning, the classic version of this dish is quite impressive. It’s also quick and easy to make and only requires cheap ingredients.



  • 350 g small pasta squares
  • 400 g white cabbage (or pointed cabbage)
  • 1 onion (finely chopped)
  • oil
  • 2 tbsp granulated sugar
  • 1 pinch of caraway (ground)
  • pepper
  • salt
  • 6 tbsp soup (clear)
  • cress (to garnish)
  • diced bacon (optional)
  • cheese (tangy, optional)

Directions for Cabbage Pasta

  1. Cook the pasta in boiling salted water.
  2. Meanwhile, wash white cabbage, peel onions and chop cabbage and onions into cubes.
  3. Heat oil in a pan, sauté the onions and briefly caramelise with sugar.
  4. Add cabbage and sauté, season and pour over the clear soup. Simmer until soft, covered, on a low heat for approx. 15-20 minutes.
  5. Add the pasta squares, mix well and garnish with cress.


For a more intense taste, add diced bacon to the classic version of Cabbage Pasta. Top with a spoonful of sour cream for a wonderfully creamy flavour. If you are a pasta-lover try also our tasty Bacon Pasta!

Bacon pasta - Small, egg pasta squares with bacon, onions, parsley and a creamy sauce.
Austrian “Fleckerl” (small, egg pasta squares) are here served as Bacon with Pasta, onions and a creamy sauce. Let’s be honest – what could be better?


For a crispy-cheesy version of this dish, place the pasta in a casserole dish and stir in some grated cheese. Scatter a little more cheese over the top and bake in the oven at 160 degrees/ 325 °F for approx. 15 minutes.


This Viennese speciality – like many other dishes in Austrian cuisine – originally comes from Bohemia (Czech Republic). According to an anecdote by the Viennese writer Friederich Torberg, the Cabbage Pasta tastes best if there’s not quite enough there to satisfy the guest’s hunger!


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