Krpice sa zeljem (Latvian Style)

Ingredients

While the original Croatian dish uses specific local ingredients and seasonings, this adapted recipe incorporates Latvian flavors and ingredients to create a unique twist. The use of traditional Latvian cabbage varieties and the addition of local spices give this dish a distinct taste that reflects the culinary traditions of Latvia. We alse have the original recipe for Krpice sa zeljem, so you can check it out.

• 300g (10.5 oz) krpice pasta 300g (10.5 oz) krpice pasta
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 500g (1.1 lb) cabbage, thinly sliced 500g (1.1 lb) cabbage, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 200ml (7 fl oz) vegetable broth 200ml (7 fl oz) vegetable broth
• Sour cream for serving Sour cream for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 7g
• Protein: 9g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Cook the krpice pasta according to the package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the sliced cabbage to the skillet and cook until it starts to soften, about 5 minutes.
4. 4.
   Sprinkle caraway seeds, paprika, dried thyme, salt, and pepper over the cabbage. Stir well to combine.
5. 5.
   Pour the vegetable broth into the skillet and bring to a simmer. Cover and cook for about 15 minutes, or until the cabbage is tender.
6. 6.
   Add the cooked krpice pasta to the skillet and toss gently to combine with the cabbage mixture.
7. 7.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
8. 8.
   Serve the Latvian-style Krpice sa zeljem hot, topped with a dollop of sour cream.

Treat your ingredients with care...

• Krpice pasta — Be sure to cook the pasta until al dente to maintain its texture in the final dish.
• Cabbage — Thinly slice the cabbage for even cooking and tenderness.

Tips & Tricks

• For added flavor, you can sprinkle some grated Latvian cheese on top before serving.
• If you prefer a spicier version, add a pinch of chili flakes to the cabbage mixture.
• Feel free to add other vegetables like carrots or bell peppers for extra color and nutrients.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
• Serve with a side of Latvian rye bread for a complete meal.

Serving advice

Serve the Latvian-style Krpice sa zeljem as a main course for lunch or dinner. It pairs well with a fresh green salad on the side.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley or dill to add a pop of color and freshness.