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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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      1. re: Quine

        nope - I came across that too - and sat here saying it out loud a few times thinking that maybe it took on a different aliteration (not the right use of the word - i know) - but that didn't work either.

        1. re: smilingal

          Krautfleckerl- Hungarian Cabbage and Noodles?

          1. re: Quine

            sounds like......as I pull at my ear! Thanks but that's not it either! :(

            1. re: smilingal

              LOL I really tried! I m of Polish and Czeck descent myself, so now I am jones'n for some cabbage and noodles myself and I have some good smoky bacon....thanks!

      2. 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!

        1. 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).

          3 Replies
          1. re: lynncb

            I recognize pletzel, as a Yiddish word.

            1. re: CookieLee

              Yeah! We're getting closer! Great puzzle, good crowd-sourcing.

            2. re: lynncb

              ahhh - so lynncb's spelling led me to The FOOD MAVEN's site where Arthur Schwartz makes reference to "Kraw Pleztla" - which is definitely getting even closer to my memory of the pronunciation! Now I am searching for his recipe but haven't yet found it.

              Found it!

            3. lynnecb - {{{{{{{ }}}}}}}}} (hugs!!) --- I think that probably is it! now I am going to google your spelling and see what I come up with.

              Thanks to all! Thanks for playing! Thanks for helping to put something to bed .....till the next challenge!