1 kg early cabbage
20g granulated sugar
250g Fleckerl (small square pasta)
1 leek stalk cut into half rings
0,3 l must
1 tsp caraway
1 tablespoon chopped parsley
Cut the cabbage into rhombuses about 2cm wide. Caramelise the sugar in a hot pot, add oil and leek. Briefly sauté the leek. Then add the cabbage to the pot, stir briefly and add the must. Add the spices and finally mix a grated potato with the cabbage to bind it a little. Boil the stains in plenty of salted water and then add to the cabbage. Stir briefly, add the parsley and serve.
Tip: The Mostkrautfleckerl can be refined with sliced bacon or smoked meat cubes.