Krpice sa zeljem (Peruvian Style)

Ingredients

While the original Krpice sa zeljem is typically made with pasta and cabbage, our Peruvian adaptation incorporates local ingredients such as quinoa and aji amarillo, a spicy yellow pepper. The flavors are enhanced with Peruvian spices and herbs, giving this dish a distinct Andean flair. We alse have the original recipe for Krpice sa zeljem, so you can check it out.

• 200g (7 oz) quinoa pasta 200g (7 oz) quinoa pasta
• 1 small head of cabbage, thinly sliced 1 small head of cabbage, thinly sliced
• 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
• 1 tablespoon aji amarillo paste 1 tablespoon aji amarillo paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Cook the quinoa 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 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 soften, about 5 minutes.
4. 4.
   Stir in the aji amarillo paste, ground cumin, dried oregano, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to meld together.
5. 5.
   Add the cooked quinoa pasta to the skillet and toss well to combine. Cook for another 2-3 minutes until heated through.
6. 6.
   Remove from heat and garnish with fresh cilantro.
7. 7.
   Serve hot and enjoy!

Treat your ingredients with care...

• Quinoa pasta — Cook the quinoa pasta al dente to ensure it retains a pleasant texture. Overcooking may result in a mushy consistency.
• Aji amarillo paste — Adjust the amount of aji amarillo paste according to your spice preference. Add more for a spicier dish or reduce the amount for a milder flavor.

Tips & Tricks

• To add a Peruvian touch, you can top the dish with crumbled queso fresco or sprinkle it with roasted corn kernels.
• For a heartier version, you can add cooked diced potatoes or sweet potatoes to the skillet along with the cabbage.
• If you can't find aji amarillo paste, you can substitute it with a combination of yellow bell pepper and a pinch of cayenne pepper.

Serving advice

Serve the Peruvian-style Krpice sa zeljem as a main course accompanied by a fresh green salad or a side of avocado slices. It pairs well with a glass of chilled Peruvian chicha morada, a purple corn drink.

Presentation advice

For an appealing presentation, garnish the dish with a sprinkle of fresh cilantro and a drizzle of olive oil. Serve it in colorful Peruvian pottery or on a rustic wooden platter to showcase the fusion of cultures.