Krpice sa zeljem (Bosnian Style)

Ingredients

While the original Croatian version of krpice sa zeljem uses regular wheat flour noodles, the Bosnian adaptation often incorporates buckwheat noodles for a nuttier flavor. Additionally, Bosnian cuisine tends to use more spices and herbs, such as paprika and parsley, to enhance the overall taste of the dish. We alse have the original recipe for Krpice sa zeljem, so you can check it out.

• 250g (8.8 oz) buckwheat noodles 250g (8.8 oz) buckwheat noodles
• 1 small head of cabbage, shredded 1 small head of cabbage, shredded
• 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 paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 45g (6g sugars)
• Protein: 9g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Cook the buckwheat noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the shredded cabbage to the skillet and cook until it wilts and becomes tender, stirring occasionally.
4. 4.
   Sprinkle the paprika and dried thyme over the cabbage, and season with salt and pepper to taste. Mix well to combine all the flavors.
5. 5.
   Add the cooked buckwheat noodles to the skillet and toss them with the cabbage mixture until everything is evenly coated.
6. 6.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
7. 7.
   Remove from heat and garnish with freshly chopped parsley.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Buckwheat noodles — Cook the noodles according to the package instructions, but make sure not to overcook them as they can become mushy. Rinse them with cold water after cooking to prevent sticking.

Tips & Tricks

• For added flavor, you can sauté some diced smoked bacon or pancetta along with the onion and garlic.
• If you prefer a spicier version, add a pinch of chili flakes or cayenne pepper to the cabbage mixture.
• Feel free to customize the dish by adding other vegetables such as carrots or bell peppers.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.

Serving advice

Serve krpice sa zeljem hot as a main course. It pairs well with a dollop of sour cream or yogurt on top for added creaminess. Enjoy it with a slice of crusty bread to soak up the delicious flavors.

Presentation advice

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