Krpice sa zeljem (Italian Style)

Ingredients

While the original Croatian dish uses homemade pasta called "krpice" and traditional Croatian spices, this Italian adaptation replaces the homemade pasta with a popular Italian pasta shape such as penne or fusilli. Additionally, Italian herbs like oregano and basil are used to enhance the flavors of the dish. We alse have the original recipe for Krpice sa zeljem, so you can check it out.

• 250g (8.8 oz) penne pasta 250g (8.8 oz) penne pasta
• 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
• 1 can (400g/14 oz) diced tomatoes 1 can (400g/14 oz) diced tomatoes
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Cook the penne 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 chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the thinly sliced cabbage to the skillet and cook until it starts to wilt, about 5 minutes.
4. 4.
   Stir in the diced tomatoes, dried oregano, dried basil, salt, and pepper. Reduce the heat to low and let the flavors simmer together for about 10 minutes.
5. 5.
   Add the cooked penne pasta to the skillet and toss until well coated with the cabbage and tomato mixture.
6. 6.
   Serve hot, sprinkled with grated Parmesan cheese.

Treat your ingredients with care...

• Cabbage — Make sure to thinly slice the cabbage to ensure even cooking and tenderness.
• Penne pasta — Cook the pasta until al dente to maintain its texture and prevent it from becoming mushy.

Tips & Tricks

• For added flavor, you can sauté some pancetta or bacon along with the onion and garlic.
• If you prefer a spicier dish, add a pinch of red pepper flakes to the cabbage and tomato mixture.
• Feel free to add other vegetables such as bell peppers or zucchini for extra color and nutrients.
• Freshly grated Parmesan cheese adds a delightful finishing touch to this dish.
• Leftovers can be refrigerated and enjoyed the next day, but the pasta may absorb some of the sauce, so you can add a splash of water or tomato sauce when reheating.

Serving advice

Serve the pasta with cabbage hot, garnished with freshly grated Parmesan cheese. It pairs well with a side salad or crusty Italian bread.

Presentation advice

For an appealing presentation, sprinkle some chopped fresh basil or parsley on top of the pasta before serving. The vibrant green herbs will add a pop of color to the dish.