
Recipe
Krpice sa zeljem (Dutch Style)
Dutch-Inspired Cabbage Pasta
3.6 out of 5
In Dutch cuisine, hearty and comforting dishes are highly valued. This adaptation of the Croatian dish "Krpice sa zeljem" combines the flavors of tender cabbage and pasta, creating a satisfying meal. The Dutch influence adds a unique twist to this traditional Croatian recipe, making it perfect for those seeking a taste of both cultures.
Metadata
Preparation time
15 minutes
Cooking time
20 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Dutch cuisine enthusiasts, Pasta lovers, Comfort food seekers, Family-friendly meals
Allergens
Wheat (pasta), Dairy (butter, cream)
Not suitable for
Vegan, Gluten-free, Lactose intolerant, Low-carb diets, Paleo diets
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.
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250g (8.8 oz) pasta 250g (8.8 oz) pasta
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1 small head of cabbage, thinly sliced 1 small head of cabbage, thinly sliced
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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2 tablespoons butter 2 tablespoons butter
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100ml (1/2 cup) vegetable broth 100ml (1/2 cup) vegetable broth
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100ml (1/2 cup) cream 100ml (1/2 cup) cream
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Salt and pepper to taste Salt and pepper to taste
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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
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1.Cook the pasta according to package instructions until al dente. Drain and set aside.
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2.In a large pan, melt the butter over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
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3.Add the sliced cabbage to the pan and cook until it starts to soften, about 5 minutes.
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4.Pour in the vegetable broth and simmer for another 10 minutes, or until the cabbage is tender.
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5.Stir in the cream and season with salt and pepper to taste. Cook for an additional 2 minutes.
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6.Add the cooked pasta to the pan and toss until well coated with the cabbage mixture.
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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.
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