Krpice sa zeljem (Croatian Pasta with Cabbage) Adapted to French Cuisine

Ingredients

While the original Croatian dish uses homemade pasta called "krpice" and simple ingredients, our adaptation incorporates French pasta and adds a touch of sophistication to the flavors. We have also incorporated traditional French cooking techniques to elevate the dish. We alse have the original recipe for Krpice sa zeljem, so you can check it out.

• 250g (8.8 oz) French pasta (such as tagliatelle or fettuccine) 250g (8.8 oz) French pasta (such as tagliatelle or fettuccine)
• 1 small head of cabbage, thinly sliced 1 small head of cabbage, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200ml (7 fl oz) vegetable broth 200ml (7 fl oz) vegetable broth
• 100ml (3.4 fl oz) white wine 100ml (3.4 fl oz) white wine
• 100g (3.5 oz) bacon, diced 100g (3.5 oz) bacon, diced
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 48g (Sugars: 6g)
• Protein: 10g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Cook the French pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the diced bacon and cook until crispy. Remove the bacon from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the thinly sliced cabbage to the skillet and cook until it starts to wilt, about 5 minutes.
5. 5.
   Pour in the vegetable broth and white wine. Season with salt and pepper to taste. Cover the skillet and simmer for 15-20 minutes, or until the cabbage is tender.
6. 6.
   Add the cooked French pasta to the skillet and toss gently to combine with the cabbage mixture.
7. 7.
   Serve the Pâtes au Chou hot, garnished with crispy bacon and fresh parsley.

Treat your ingredients with care...

• French pasta — Cook the pasta until al dente to ensure it retains its texture when combined with the cabbage. Be sure to follow the package instructions for cooking time.
• Cabbage — Thinly slice the cabbage to ensure it cooks evenly and becomes tender. Remove any tough outer leaves before slicing.

Tips & Tricks

• For a vegetarian version, omit the bacon and add some smoked paprika or liquid smoke for a smoky flavor.
• You can add a splash of cream or crème fraîche to the cabbage mixture for a richer sauce.
• Serve the Pâtes au Chou with a side of crusty French bread to soak up the delicious sauce.
• Feel free to add some grated Parmesan cheese on top for an extra touch of indulgence.
• Leftovers can be refrigerated and reheated the next day for a tasty lunch or dinner.

Serving advice

Serve the Pâtes au Chou hot, garnished with crispy bacon and fresh parsley. Accompany it with a side of crusty French bread and a green salad for a complete meal.

Presentation advice

To enhance the presentation, twirl the pasta onto individual plates and top with a generous amount of the cabbage mixture. Sprinkle with crispy bacon and garnish with a sprig of fresh parsley.