Krpice sa zeljem (New Nordic Style)

Ingredients

While the original Krpice sa zeljem is typically made with simple ingredients like pasta, cabbage, and bacon, this New Nordic adaptation introduces new flavors and textures. We incorporate Nordic ingredients such as rye pasta, smoked salmon, and dill to elevate the dish and give it a fresh, Scandinavian twist. We alse have the original recipe for Krpice sa zeljem, so you can check it out.

• 250g (8.8 oz) rye pasta 250g (8.8 oz) rye pasta
• 1 small head of cabbage, thinly sliced 1 small head of cabbage, thinly sliced
• 200g (7 oz) smoked salmon, sliced 200g (7 oz) smoked salmon, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon dried dill 1 teaspoon dried dill
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 20g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Cook the rye pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the butter and olive 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, dried dill, salt, and pepper over the cabbage. Stir well to combine.
5. 5.
   Reduce the heat to low and cover the skillet. Let the cabbage cook for about 15-20 minutes, or until it is tender.
6. 6.
   Add the cooked rye pasta to the skillet and toss gently to combine with the cabbage.
7. 7.
   Finally, add the sliced smoked salmon and toss again to incorporate all the ingredients.
8. 8.
   Cook for an additional 2-3 minutes, just until the salmon is heated through.
9. 9.
   Remove from heat and serve hot.

Treat your ingredients with care...

• Rye pasta — Cook the rye pasta until al dente to ensure it retains a slightly chewy texture.
• Smoked salmon — Use high-quality smoked salmon for the best flavor. If you prefer a milder taste, you can use gravlax instead.
• Caraway seeds — Toast the caraway seeds in a dry skillet for a few minutes before adding them to the dish to enhance their aroma.

Tips & Tricks

• For added freshness, squeeze some lemon juice over the dish before serving.
• If you prefer a vegetarian version, you can substitute the smoked salmon with marinated tofu or grilled mushrooms.
• Feel free to add a handful of fresh herbs like parsley or chives for extra flavor.
• Serve the dish with a dollop of sour cream or crème fraîche on top for a creamy touch.
• Leftovers can be enjoyed cold as a refreshing pasta salad.

Serving advice

Serve the Nordic-Inspired Cabbage Pasta hot, garnished with fresh dill sprigs and a sprinkle of black pepper. Accompany it with a side of crusty Nordic-style bread.

Presentation advice

Present the dish in a rustic Nordic-inspired bowl or plate. Arrange the pasta and cabbage mixture in the center and top it with the smoked salmon slices. Garnish with a sprig of fresh dill for an elegant touch.