Krpice sa zeljem (Croatian Pasta with Cabbage)

Ingredients

• 250 grams (8.8 oz) krpice pasta 250 grams (8.8 oz) krpice pasta
• 1 small head of cabbage, thinly sliced 1 small head of cabbage, thinly sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 3 tablespoons olive oil 3 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Optional: smoked bacon or sausage for added flavor Optional: smoked bacon or sausage for added flavor

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 45g (Sugars: 8g)
• Protein: 8g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   Cook the krpice pasta according to the package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   If using, add the smoked bacon or sausage to the skillet and cook until browned.
4. 4.
   Add the thinly sliced cabbage to the skillet and cook until it starts to wilt and caramelize, stirring occasionally.
5. 5.
   Sprinkle the paprika over the cabbage and mix well to evenly distribute the flavor.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Reduce the heat to low and cover the skillet. Let the cabbage simmer for about 15-20 minutes, or until it is tender.
8. 8.
   Add the cooked krpice pasta to the skillet and toss gently to combine with the cabbage.
9. 9.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Krpice pasta — Be sure to cook the pasta until al dente to maintain its texture and prevent it from becoming mushy.
• Cabbage — Thinly slice the cabbage for even cooking and caramelization.
• Smoked bacon or sausage (optional) — If using, cook until browned for added flavor.

Tips & Tricks

• For a smoky flavor, use smoked paprika instead of regular paprika.
• Add a splash of white wine or vegetable broth while cooking the cabbage for extra depth of flavor.
• Serve with a dollop of sour cream or yogurt on top for a creamy touch.
• Garnish with fresh parsley or dill for a pop of color and freshness.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the krpice sa zeljem hot as a main dish. It pairs well with a simple green salad or pickled vegetables on the side.

Presentation advice

To enhance the presentation, sprinkle some freshly chopped parsley or dill over the dish before serving. The vibrant green herbs will add a touch of freshness and visual appeal.