Krpice sa zeljem (Dutch Style)

Ingredients

The original Croatian dish "Krpice sa zeljem" typically uses homemade pasta, while this Dutch-inspired version incorporates store-bought pasta. Additionally, Dutch cuisine often includes the use of dairy products, so this adaptation includes a touch of cream to enhance the richness of the dish. We alse have the original recipe for Krpice sa zeljem, so you can check it out.

• 250g (8.8 oz) pasta 250g (8.8 oz) 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
• 2 tablespoons butter 2 tablespoons butter
• 100ml (1/2 cup) vegetable broth 100ml (1/2 cup) vegetable broth
• 100ml (1/2 cup) cream 100ml (1/2 cup) cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 50g, 6g
• Protein: 10g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Cook the pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, melt the butter over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
3. 3.
   Add the sliced cabbage to the pan and cook until it starts to soften, about 5 minutes.
4. 4.
   Pour in the vegetable broth and simmer for another 10 minutes, or until the cabbage is tender.
5. 5.
   Stir in the cream and season with salt and pepper to taste. Cook for an additional 2 minutes.
6. 6.
   Add the cooked pasta to the pan and toss until well coated with the cabbage mixture.
7. 7.
   Serve hot, garnished with fresh parsley.

Treat your ingredients with care...

• Pasta — Cook the pasta until al dente to ensure it retains a slight bite when combined with the cabbage.
• Cabbage — Thinly slice the cabbage for quicker cooking and better incorporation with the pasta.
• Butter — Use unsalted butter to control the saltiness of the dish.
• Cream — Add the cream gradually to achieve the desired consistency of the sauce.
• Fresh parsley — Chop the parsley just before serving to maintain its vibrant color and fresh flavor.

Tips & Tricks

• For a twist, add crispy bacon or pancetta to the dish for extra flavor and texture.
• If you prefer a lighter version, substitute half of the cream with vegetable broth.
• Sprinkle some grated Gouda or Edam cheese on top before serving for a Dutch touch.
• Experiment with different types of pasta shapes to add variety to the dish.
• Leftovers can be refrigerated and reheated the next day, but the pasta may absorb more liquid, so adjust the seasoning if needed.

Serving advice

Serve the Dutch-Inspired Cabbage Pasta as a main course, accompanied by a fresh green salad and crusty bread. It pairs well with a glass of dry white wine or a refreshing Dutch beer.

Presentation advice

Garnish each plate with a sprig of fresh parsley to add a pop of color. Serve the dish in shallow bowls to showcase the pasta and cabbage. For an elegant touch, drizzle a swirl of cream on top of the pasta before adding the parsley garnish.