Preparation
- Cook the Fleckerl al dente in plenty of salted water, drain, rinse briefly and drain well.
- Heat the lard in a large pan, fry the bacon in it, add the onion and sweat until translucent.
- Sprinkle the sugar over the onion and bacon mixture and let it caramelise briefly, then mix in the cabbage with the caraway, garlic, salt and pepper.
- Brown and soften the cabbage over medium to low heat for 30 to 40 minutes, stirring often; deglaze with the vinegar and, if needed, a splash of stock to stop it catching, but do not let it get too wet.
- Fold in the Fleckerl, heat through briefly and season with salt and pepper.
- Serve sprinkled with parsley or chives; a green or cucumber salad goes well with it.
Drink with it
Herbal liqueur · excellent match
Herbal liqueur or caraway liqueur, neat or on ice after the meal
Caraway is the direct bridge; the root bitterness cuts through the caramel sweetness and bacon fat.
What is Amaro? Understanding Italian bitter liqueursPale lager · good match
Austrian Märzen or Zwickl, well chilled
Carbonation and mild malt lift the lard from the palate and go well with the caraway spice.
Pils or Helles: What's the Difference?White wine · good match
Grüner Veltliner, dry
Fresh acidity and peppery spice keep the browned cabbage light and suit the caraway and bacon.
Which wine pairs with food? A simple approach to choosingFruit brandy · good match
Plum or pear brandy, neat at room temperature
Clear fruit provides a counterpoint to the roasted sweetness of the cabbage, and the alcohol cuts the fat.
What is Calvados? Apple brandy with origin
Why it pairs well
A herbal liqueur with noodles seems unusual; as a small digestif against caramel and bacon, however, it is a common finish in Austrian inn cooking.