Krpice sa zeljem (Mediterranean Style)


Krpice sa zeljem (Mediterranean Style)

Mediterranean Pasta with Cabbage

In Mediterranean cuisine, fresh and vibrant flavors are key. This adapted recipe takes the traditional Croatian dish of Krpice sa zeljem and infuses it with Mediterranean influences. The result is a delicious pasta dish with tender cabbage, aromatic herbs, and a touch of Mediterranean flair.

Jan Dec

15 minutes

30 minutes

45 minutes

4 servings


Mediterranean diet, Vegetarian, Vegan (omit Parmesan cheese), Dairy-free, Nut-free

Wheat (if using regular pasta), Dairy (if using Parmesan cheese)

Gluten-free (unless using gluten-free pasta)


While the original Croatian dish of Krpice sa zeljem typically uses simple ingredients like flour, cabbage, and bacon, this Mediterranean adaptation incorporates additional flavors and ingredients commonly found in Mediterranean cuisine. The dish is enhanced with the use of olive oil, garlic, tomatoes, and fresh herbs, giving it a lighter and more vibrant taste. We alse have the original recipe for Krpice sa zeljem, so you can check it out.


  • Calories (kcal / KJ): 320 kcal / 1340 KJ
  • Fat: 8g / 1.2g saturated
  • Carbohydrates: 55g / 4g sugars
  • Protein: 10g
  • Fiber: 8g
  • Salt: 1g


  1. 1.
    Cook the 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 fragrant and translucent.
  3. 3.
    Add the sliced cabbage to the skillet and cook until it starts to soften, about 5 minutes.
  4. 4.
    Stir in the canned diced tomatoes, dried oregano, dried basil, salt, and pepper. Reduce the heat to low and let the mixture simmer for 15-20 minutes, or until the cabbage is tender.
  5. 5.
    Add the cooked pasta to the skillet and toss until well coated with the cabbage and tomato mixture.
  6. 6.
    Serve the Mediterranean pasta with cabbage hot, sprinkled with grated Parmesan cheese.

Treat your ingredients with care...

  • Pasta — Cook the pasta until al dente to ensure it retains a slight bite and doesn't become mushy.
  • Cabbage — Thinly slice the cabbage for quicker cooking and better incorporation with the pasta.
  • Olive oil — Use a good quality extra virgin olive oil for the best flavor in the dish.
  • Dried herbs — If you prefer, you can use fresh oregano and basil instead of dried for a more intense flavor.
  • Parmesan cheese — For a vegan version, omit the Parmesan cheese or use a dairy-free alternative.

Tips & Tricks

  • Add a splash of white wine to the skillet when sautéing the onion and garlic for extra flavor.
  • For a heartier version, add cooked chickpeas or white beans to the dish.
  • Serve the Mediterranean pasta with a side of fresh mixed greens dressed in lemon vinaigrette for a complete meal.
  • Feel free to adjust the seasoning according to your taste preferences, adding more herbs or spices if desired.
  • Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Mediterranean pasta with cabbage as a main course, accompanied by a fresh green salad and crusty bread. Garnish with a sprinkle of grated Parmesan cheese and a drizzle of olive oil for an extra touch of Mediterranean goodness.

Presentation advice

To enhance the presentation, sprinkle some fresh chopped herbs, such as parsley or basil, on top of the dish. Serve it in individual pasta bowls or on a large platter for sharing, allowing the vibrant colors of the cabbage and tomatoes to shine through.