🧀 Swiss · Main · Medium difficulty · Vegetarian
Cabbage Pizokel
A smoky Swiss main built around cabbage, seasoned with flour and eggs.
- Prep time
- 11 min
- Cook time
- 24 min
- Total time
- 35 min
- Servings
- 4
- Calories
- 438 kcal
- Protein
- 9 g
- Carbs
- 57 g
- Fat
- 19 g
- Course
- Main
About this Swiss pasta dish
Cabbage Pizokel is a Swiss main built around small cabbage. It takes about 35 min from start to finish, 11 minutes of prep and 24 minutes of cooking, and serves 4.
Cooking method: pasta dish. Difficulty is rated medium. Vegetarian.
Good for: kid friendly, comfort food.
Ingredients
Quantities are for 4 servings. Change the servings in the app to rescale them automatically.
- 1 small cabbage, shredded
- 2 cups flour
- 3 eggs
- 1/2 cup milk
- 1 tsp salt
- 3 tbsp butter
- 100 g cheese
- 1 tbsp olive oil
- Salt and black pepper, to taste
Method
Step 1. Boil the pasta or noodles in well-salted water until al dente; reserve a cup of cooking water.
- Heat
- Low, with small lazy bubbles
- Look for
- Small bubbles break the surface gently; the sauce thickens and the food turns tender.
- Why it matters
- Gentle, steady heat softens tough fibres and lets flavours blend without drying things out.
- Avoid
- Letting it boil hard, which toughens meat and reduces the liquid too fast. Lifting the lid too often loses heat.
Step 2. Heat oil in a wide pan and cook the cabbage until done and lightly golden.
- Heat
- Medium to high
- Look for
- The oil shimmers and flows like water; a drop of water sizzles instantly.
- Why it matters
- Food added to a properly hot pan sears and browns instead of steaming and sticking.
- Avoid
- Adding food to a cold pan: it sticks, turns grey and soaks up oil.
Step 3. Add the eggs, milk and salt and cook for 2-3 minutes.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 4. Toss the drained pasta through the sauce, loosening with splashes of cooking water until glossy.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 5. Finish with the cheese and a crack of black pepper.
- Heat
- Warm plates
- Look for
- Hot food on warm plates with a fresh, bright garnish on top.
- Why it matters
- Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
- Avoid
- Waiting too long: the dish cools and crisp parts go soft.
Step 6. Serve straight away in warm bowls.
- Heat
- Warm plates
- Look for
- Hot food on warm plates with a fresh, bright garnish on top.
- Why it matters
- Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
- Avoid
- Waiting too long: the dish cools and crisp parts go soft.
Chef's tip
Salt the water until it tastes like the sea.
Equipment you will need
- Large pot
- Wide pan
- Colander
Nutrition per serving
Estimated per serving: 438 kcal, 9 g protein, 57 g carbohydrate and 19 g fat. Roughly 8% of the energy comes from protein, 52% from carbohydrate and 39% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Cabbage Pizokel
Substitutions and variations
- Use gluten-free pasta for a wheat-free version and follow the packet timing.
- Keep a cup of starchy pasta water to loosen the sauce at the end.
- Add extra vegetables for fibre and colour, and serve a smaller pasta portion if you want fewer calories.
Frequently asked questions about Cabbage Pizokel
How long does Cabbage Pizokel take to make?
It takes about 35 min in total: 11 minutes of prep and 24 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 438 kcal, with 9 g protein, 57 g carbohydrate and 19 g fat. These are estimates for the recipe's 4 servings.
Is Cabbage Pizokel gluten-free?
It is not marked gluten-free in our data. Use certified gluten-free alternatives for any sauces or stocks if you need to avoid gluten.
Is it suitable for vegetarians or vegans?
Yes, it is vegetarian: no meat, poultry or fish.
How difficult is it to cook?
It is a medium-difficulty recipe: it needs some timing and several steps, so read through the method before you start.
Can I make Cabbage Pizokel ahead or freeze it?
Store leftovers in airtight containers in the fridge for 3-4 days. Most baked and saucy dishes freeze well for up to 3 months, but avoid freezing crisp items and salads.
How many servings does it make?
This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.