The Washington Post

(Renee Comet/For The Washington Post)
Food and Dining Editor

Chef Michael Friedman’s cavatelli dish is a study in ivory. When it shows up at your table at the Red Hen in Bloomingdale, you might expect something simple and soothing, but quick-braised sauerkraut and a mustard-spiked mascarpone add bursts of brightness.

He created the dish after visiting northern Italy’s Alto Adige region, where German and Austrian influences permeate the cooking. Friedman serves it with bacon and without. When he recently moved the dish from the restaurant’s winter menu to spring, he added fresh peas.

Joe Yonan is the Food and Dining editor of The Washington Post and the author of "Eat Your Vegetables: Bold Recipes for the Single Cook." He writes the Food section's Weeknight Vegetarian column. View Archive

It’s easy to re-create, especially now that high-quality sauerkraut is readily available; look for an all-natural one with few ingredients such as Bubbies brand, or the locally produced Number 1 Sons.

Recipe: Cavatelli with braised sauerkraut

Recipe Finder

For stories, features such as Date Lab, Gene Weingarten and more, visit WP Magazine.

Follow the Magazine on Twitter.

Like us on Facebook.

E-mail us at

Show Comments
Most Read



Success! Check your inbox for details.

See all newsletters

Close video player
Now Playing

To keep reading, please enter your email address.

You’ll also receive from The Washington Post:
  • A free 6-week digital subscription
  • Our daily newsletter in your inbox

Please enter a valid email address

I have read and agree to the Terms of Service and Privacy Policy.

Please indicate agreement.

Thank you.

Check your inbox. We’ve sent an email explaining how to set up an account and activate your free digital subscription.