Krpice sa zeljem - Hungarian Style

Ingredients

While the original Croatian dish of Krpice sa zeljem features simple ingredients like pasta, cabbage, and bacon, the Hungarian adaptation adds a few distinct elements. Hungarian cuisine often incorporates paprika, so we will be using this spice to enhance the flavors. Additionally, we will be using Hungarian smoked sausage to give the dish a rich and smoky taste. 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
• 200g (7 oz) Hungarian smoked sausage, sliced 200g (7 oz) Hungarian smoked sausage, sliced
• 150g (5.3 oz) bacon, diced 150g (5.3 oz) bacon, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons sweet Hungarian paprika 2 tablespoons sweet Hungarian paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 38g (Sugars: 5g)
• Protein: 20g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Cook the pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the bacon and cook until crispy.
3. 3.
   Add the onion to the skillet and sauté until translucent. Then, add the garlic and cook for an additional minute.
4. 4.
   Stir in the shredded cabbage and cook until it starts to wilt.
5. 5.
   Add the sliced Hungarian smoked sausage, sweet Hungarian paprika, caraway seeds, salt, and pepper. Mix well to combine.
6. 6.
   Reduce the heat to low, cover the skillet, and let the mixture simmer for about 20 minutes, or until the cabbage is tender.
7. 7.
   Add the cooked pasta to the skillet and toss everything together until well combined.
8. 8.
   Adjust the seasoning if needed and serve hot.

Treat your ingredients with care...

• Hungarian smoked sausage — Make sure to choose a high-quality sausage with a rich smoky flavor. If you can't find Hungarian smoked sausage, you can substitute it with any other smoked sausage of your choice.
• Sweet Hungarian paprika — Look for authentic Hungarian paprika for the best flavor. It adds a mild and sweet taste to the dish. Adjust the amount according to your preference for spiciness.

Tips & Tricks

• For a smokier flavor, you can add a small amount of liquid smoke to the dish.
• If you prefer a spicier version, you can add a pinch of hot Hungarian paprika or chili flakes.
• Serve the dish with a dollop of sour cream on top for added creaminess.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.
• This dish pairs well with a side of pickles or sauerkraut for added tanginess.

Serving advice

Serve the Hungarian Cabbage Pasta Delight hot, garnished with fresh parsley for a pop of color. Accompany it with a slice of crusty bread to soak up the flavorful sauce.

Presentation advice

To make the dish visually appealing, arrange the pasta and cabbage mixture in a shallow bowl or plate. Place a few slices of Hungarian smoked sausage on top and sprinkle with a pinch of paprika. Serve with a side of pickles or sauerkraut for added color and texture.