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Begin by removing the core from the Weißkraut and slicing the leaves into pieces roughly the size of the Fleckerl.
Chop the Zwiebeln and Knoblauch into small cubes.
In a pot, heat the Öl with the Zucker until it begins to caramelize nicely.
Add the chopped Kraut to the pot and stir it in, then incorporate the Zwiebeln and Knoblauch.
Pour in the Suppe and let everything simmer until the Kraut is tender and has developed a nice color.
Add a splash of Essig and season with Salz.
Cook the Fleckerl in salted water until al dente.
Once the Kraut is ready, drain the Nudeln and mix them in with the Kraut.
Stir everything together, then season with Salz and Pfeffer to taste.
Add another splash of Essig for freshness, stir again, and let it sit to allow the flavors to meld.
Serve garnished with Schnittlauch on top.