Bavarian-style Krpice sa Zeljem

Ingredients

While the original Croatian dish uses specific local ingredients and flavors, this Bavarian adaptation incorporates traditional Bavarian ingredients and cooking techniques. The dish is enriched with the addition of smoked bacon and sausages, giving it a distinct Bavarian twist. The flavors are also enhanced with the use of Bavarian spices and herbs. We alse have the original recipe for Krpice sa zeljem, so you can check it out.

• 250g (8.8 oz) krpice (small square-shaped pasta) 250g (8.8 oz) krpice (small square-shaped pasta)
• 1 small head of cabbage, shredded 1 small head of cabbage, shredded
• 150g (5.3 oz) smoked bacon, diced 150g (5.3 oz) smoked bacon, diced
• 2 Bavarian sausages, sliced 2 Bavarian sausages, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon sweet paprika 1 teaspoon sweet paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (total), 8g (saturated)
• Carbohydrates: 40g (total), 5g (sugars)
• Protein: 18g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Cook the krpice pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the diced bacon and sauté until crispy.
3. 3.
   Add the sliced Bavarian sausages to the skillet and cook until browned. Remove the bacon and sausages from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
5. 5.
   Add the shredded cabbage to the skillet and cook until it wilts down, stirring occasionally.
6. 6.
   Sprinkle the caraway seeds and sweet paprika over the cabbage. Season with salt and pepper to taste. Stir well to combine.
7. 7.
   Reduce the heat to low and cover the skillet. Let the cabbage simmer for about 15-20 minutes, or until it becomes tender.
8. 8.
   Return the cooked bacon and sausages to the skillet and mix them with the cabbage.
9. 9.
   Add the cooked krpice pasta to the skillet and toss everything together until well combined.
10. 10.
    Cook for an additional 2-3 minutes to allow the flavors to meld together.
11. 11.
    Serve the Bavarian-style Krpice sa Zeljem hot, garnished with fresh chopped parsley.

Treat your ingredients with care...

• Bacon — Choose a good quality smoked bacon for a rich and smoky flavor.
• Bavarian sausages — Opt for traditional Bavarian sausages such as Weisswurst or Bratwurst for an authentic taste.
• Cabbage — Make sure to shred the cabbage finely for even cooking and texture.
• Krpice pasta — If you can't find krpice pasta, you can substitute with small square-shaped pasta or egg noodles.
• Caraway seeds — Toasting the caraway seeds before adding them to the dish will enhance their aroma and flavor.

Tips & Tricks

• For a richer flavor, you can use a combination of bacon fat and vegetable oil to sauté the onions and garlic.
• If you prefer a spicier dish, add a pinch of cayenne pepper or chili flakes to the cabbage while cooking.
• Serve the Bavarian-style Krpice sa Zeljem with a dollop of sour cream on top for added creaminess.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.
• This dish pairs well with a side of tangy sauerkraut or a fresh green salad.

Serving advice

Serve the Bavarian-style Krpice sa Zeljem hot as a main course. It can be enjoyed on its own or accompanied by a side dish or salad.

Presentation advice

Garnish the dish with a sprinkle of fresh chopped parsley to add a pop of color. Serve it in a deep plate or bowl to showcase the hearty combination of cabbage and noodles.