Help please! Cropletzlach? Anything sound familiar?
My grandmother, Hungarian, used to make a noodles and cabbage dish - yes, like bubble and squeak, and yes like Haluski(a)........but someone out there must have called it something similar to Cropletzlach??? I have no idea how it is spelled - I am doing it phonetically.
I just finished steaming and sauteeing the remnants of 3 heads of cabbage which I had used for stuffed cabbage last week and am feeling challenged to find some info about the name as I knew it.
I have googled etc. to no avail.
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Uh I know it's been posted a long ago but might be useful, Cropletzlach reminds me of Sztrapacska :) I believe originally from Slovakia, well known in Hungary as well - there are many versions one of them is made with cabbage, my mom's favorite! I've seen a few answers about a cabbage and pasta dish, we call it simply Káposztás tészta (cabbage with pasta, literally), basically sauteed cabbage with a bit of pepper and sugar, mixed with square pasta, delicious!
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Hi, I just signed up because I wanted to reply to your post. I grew up in Brooklyn and my grandmother was from Austrian Hungarian Empire. She died 3 weeks before I was born but taught my mother (from Cape Town SA) how to make was we also called "Cropletzlach". I searched the internet trying to find the correct name of this dish and I found it under Kraut-Pletzlach. It all made sense to me since it was cabbage and noodles and the german word for cabbage is Kraut! This is the ultimate jewish comfort food. My father passed away a year and a half ago and I used to make this for him, he just loved it! I still do and it always brings me back to my childhood and fond memories of my parents. I don't have children but will try to pass this recipe on to someone in my family. So google Kraut-Pletzlach and find out more about this staple of eastern european families. Happy Hanukkah!
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kraut pletzlach - is the Yiddish word -and not the Hungarian one. káposzta tészta would be the Hungarian. I grew up with it as well, and only saw it on 1 menu in Hungary, and they tried to talk me out of ordering it - insisting I wouldn't like it - and of course we finished 2 orders. In Budapest it was more like a formed pancake almost fried in fat.
here is a video of someone making it. Lets see if it is like you are used to
http://www.austin360.com/videos/news/... -
I, too, know this dish, and by the same name! My Mom and Grandmother have both made it, but I know it originally came from my great-great grandmother who came from Hungary in the mid to late 1880's. She, too, was Jewish. Caraway seeds were not used nor bowtie noodles but egg noodles. The key was squeezing all of the liquid from the cabbage before sauteing it with the onions, then mixing both with the noodles.
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My father would make it, he'd call it Kro Pretzlach. I've heard other people call it Krau Pletzelach.
I make mine by cooking noodles, putting it aside. Then frying onion until translucent, then adding shredded cabbage, a bit of sugar, salt, and pepper, and then mixing it with the noodles. Yummy!!!
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It sounds like the above hints are mostly right on, but I bet the similarity with Yiddish 'pletzel' is a red herring, so to speak. It sounds a lot like Krautspätzle, which is evidently sometimes called kraupatze (or maybe also variants like kraupatzle or krauplatze?) in Hungarian. If that's right, the noodles are more closely related to spätzle than pletzel...
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I know the dish as kraut pletzel, with the first word meaning cabbage and the second word yiddish/German? for anything made from dough (my family made their own noodles). The dish consisted of sauteed cabbage and onion mixed with cooked noodles. My mother grew up in the Carpathian Mountains region of Hungary/Czechoslovakia (now Ukraine).
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I don't have a name for it, other than sauteed cabbage with noodles. I have it in a cookbook that suggests it being served with "Klops" which is a meatloaf stuffed w. a hard boiled egg. I wonder if that's where your grandmother came up w. the name? In Hungarian, caraway seeds is köménymag. Ending a Yiddish word with "lach", could mean "a little" Anyway, here's the recipe for the cabbage & noodles.
1 2lb green cabbage
2 tbls kosher salt
4 - 8 tbls shmaltz or margarine
1/4 lb bowtie noodles
1/4 tsp caraway seeds
salt, freshly ground black pepper
Sugar
Remove the tough outer leaves of the cabbage, then halve and core it. Shred the cabbage and place it in a colander with the salt. Mix with your hands and let drain for 30 minutes.
Heat 4 tbls shmaltz or margarine in a large skillet and add the cabbage. Cook over v. low heat for about 30 minutes, stirring from time to time, until the cabbage is v. soft and lightly colored. Add more fat if needed. ( I love that line!)
While the cabbage is cooking, boil the noodles in a large quantity of salted water, 10 - 12 minutes, al dente. Drain.
Add the noodles to the cabbage along with the caraway seeds, salt, pepper, and a pinch of sugar. Cover the pan and cook v. slowly for 10 - 15 minutes. Taste for seasoning & serve. Makes 6-8 servings.Hope this is a help!
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woodburner
Oct 12, 2011 07:02 PM
