Krautfleckerl
A rustic Austrian noodle and sauerkraut bake with caramelized onions and crispy breadcrumb topping. Hearty, tangy, and deeply satisfying—comfort food at its finest.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 12g
Ingredients
- 8 oz egg noodles (medium)
- 1.5 cups sauerkraut, drained
- 1 large yellow onion
- ½ tsp caraway seeds
- 3 tbsp butter, divided
- ½ cup panko breadcrumbs
Instructions
- 1
Preheat the oven to 375°F and wait until the indicator light or beep signals it has finished heating, about 10 minutes.
- 2
Bring a large pot of salted water to a rolling boil over high heat, then add the egg noodles and stir with a wooden spoon.
- 3
Cook the noodles, stirring once every 30 seconds, until they are tender but still have a slight firmness when you bite one, about 6 minutes.
- 4
Drain the noodles in a colander, letting the water run through; do not rinse them.
- 5
Place the onion on a cutting board with the root end pointing away from you, then slice it lengthwise from root to tip into 1/4-inch-thick slices.
- 6
Separate the onion slices into individual rings by gently pulling them apart with your fingers.
- 7
Place a 12-inch cast iron skillet over medium-high heat and add 2 tablespoons of butter; swirl the pan to coat the bottom evenly.
- 8
When the butter stops foaming and smells nutty, add all the onion rings in a single layer, stirring gently with a wooden spoon.
- 9
Cook the onions, stirring once every minute, until they are the color of golden caramel with the edges just beginning to brown, about 8 minutes. Do not rush—slow caramelization brings out sweetness.
- 10
Sprinkle the 0.5 teaspoon caraway seeds over the onions and stir for 30 seconds until the seeds smell strongly fragrant.
- 11
Add the drained sauerkraut and stir with the spoon to combine it evenly with the onions, breaking up any clumps.
- 12
Pour the cooked noodles into the skillet and stir gently but thoroughly with a wooden spoon until the noodles, onions, and sauerkraut are fully mixed.
- 13
In a small bowl, place the panko breadcrumbs and the remaining 1 tablespoon of butter; use a fork to mix them together until the breadcrumbs are evenly coated and look like damp sand.
- 14
Sprinkle the buttered breadcrumbs evenly across the top of the noodle mixture in the skillet, covering the surface in a thin, even layer.
- 15
Transfer the skillet to the preheated oven and bake, uncovered, until the breadcrumb topping is the color of warm honey with darker edges, about 12 minutes.
- 16
Remove the skillet from the oven using oven mitts, then let it rest on a trivet or folded towel for 3 minutes before serving directly from the skillet.
Tools you’ll need
- 12-inch cast iron skillet
- large pot
- colander
- cutting board
- chef's knife
- wooden spoon
- small bowl
- fork
- oven mitts
- trivet or folded kitchen towel
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
