Krautfleckerl is actually hungarian cabbage and noodles. I am sure I will get hate email for blending Thai flavors with a traditional Hungarian meal, but I could not help myself. At the end of each week, I go through my fridge and cupboards and see what needs to be used, in an effort not to waste. I had cabbage left over from some fish taco's I had made. So I started looking up cabbage recipes. Honestly, I could not even begin to tell you which site I found a cabbage and noodle recipe. The pictures inspired me, but I did not use any part of a recipe, mostly because a lot of them had meat and egg noodles and sour cream and such. I just figured, cabbage, noodles... thai noodles, and spice... well that works for me! This is a very spicy dish. Perfect for a Spring or Summer picnic. Because we live in California, it is perfect for every day!
Gluten Free Krautfleckerl Cabbage and Noodles Thai Style
1 box Thin rice noodles
1TBSP Crushed Red Pepper
1/2 cup sesame oil
6 TBSP honey
6 TBSP braggs amino acids -or- gluten free soy sauce
4 cups shredded cabbage ( I use a blend of red cabbage, green cabbage and a little carrot)
1 cup finely sliced sweet onion
1/4 cup chopped peanuts
1/4 cup sliced thai basil
Bring a large pot of water to a boil.
Remove from heat and add your Thai Rice noodles. Let sit for 8 minutes and drain.
Heat sesame oil with crushed red pepper over medium heat in a small saucepan.
Strain out pepper and reserve the oil.
Add Honey and Soy sauce to oil and whisk, add Cabbage, Onions and Noodles.
Toss mixture in with noodles. Top with chopped peanuts and basil. Refrigerate at least 4 hours before serving.
Serve cold.
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