Krpice sa zeljem (Greek-style)

Ingredients

While the original Croatian Krpice sa zeljem is typically made with homemade pasta and local spices, the Greek-style adaptation incorporates Greek herbs and spices such as oregano, thyme, and lemon zest. Additionally, we have added feta cheese to enhance the Mediterranean flavors and a touch of olive oil for that authentic Greek taste. This adaptation brings a fresh and vibrant twist to the traditional 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, 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 olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Zest of 1 lemon Zest of 1 lemon
• 100g (3.5 oz) feta cheese, crumbled 100g (3.5 oz) feta cheese, crumbled
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 48g (6g sugars)
• Protein: 12g
• 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, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the shredded cabbage to the pan and cook until it starts to wilt, about 5 minutes.
4. 4.
   Sprinkle the dried oregano, dried thyme, and lemon zest over the cabbage. Season with salt and pepper to taste. Stir well to combine.
5. 5.
   Reduce the heat to low and cover the pan. Let the cabbage cook for about 15-20 minutes, or until it is tender.
6. 6.
   Add the cooked pasta to the pan and toss everything together until well combined.
7. 7.
   Remove from heat and sprinkle the crumbled feta cheese over the dish. Give it a gentle stir to incorporate the cheese.
8. 8.
   Serve the Greek-style Krpice sa zeljem warm and enjoy!

Treat your ingredients with care...

• Pasta — Cook the pasta until al dente to ensure it retains a slight bite and doesn't become mushy when combined with the cabbage.
• Cabbage — Shred the cabbage finely for quicker cooking and better incorporation with the pasta.
• Feta cheese — Crumble the feta cheese just before serving to preserve its texture and tangy flavor.
• Olive oil — Use extra virgin olive oil for its distinct Mediterranean taste and aroma.
• Lemon zest — Grate the lemon zest finely to infuse the dish with a refreshing citrus note.

Tips & Tricks

• For added flavor, you can sauté some diced tomatoes along with the onion and garlic.
• If you prefer a bit of heat, sprinkle some crushed red pepper flakes over the dish before serving.
• Serve the Greek-style Krpice sa zeljem with a dollop of Greek yogurt on top for a creamy and tangy contrast.
• Feel free to add some Kalamata olives or sun-dried tomatoes for an extra burst of Mediterranean flavors.
• This dish tastes even better the next day, so consider making a larger batch for leftovers.

Serving advice

Serve the Greek-style Krpice sa zeljem as a main course, accompanied by a fresh Greek salad and some crusty bread. Garnish with a sprinkle of fresh herbs, such as parsley or dill, for a pop of color and added freshness.

Presentation advice

Present the Greek-style Krpice sa zeljem in a shallow serving dish, allowing the vibrant colors of the cabbage and pasta to shine through. Crumble some extra feta cheese on top and drizzle with a touch of olive oil for an appetizing presentation.