Recipe
Krpice sa zeljem (Peruvian Style)
Andean-Inspired Krpice sa zeljem
4.0 out of 5
In the vibrant Peruvian cuisine, we have taken the traditional Croatian dish of Krpice sa zeljem and given it a unique Andean twist. This hearty and comforting dish combines the flavors of Peruvian ingredients with the simplicity of the original recipe. Get ready to indulge in a fusion of cultures!
Metadata
Preparation time
15 minutes
Cooking time
15 minutes
Total time
30 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Atkins
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.
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200g (7 oz) quinoa pasta 200g (7 oz) quinoa pasta
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1 small head of cabbage, thinly sliced 1 small head of cabbage, thinly sliced
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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1 tablespoon aji amarillo paste 1 tablespoon aji amarillo paste
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1 teaspoon ground cumin 1 teaspoon ground cumin
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1 teaspoon dried oregano 1 teaspoon dried oregano
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Salt and pepper to taste Salt and pepper to taste
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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
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1.Cook the quinoa pasta according to package instructions until al dente. Drain and set aside.
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2.In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
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3.Add the thinly sliced cabbage to the skillet and cook until it starts to soften, about 5 minutes.
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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.
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5.Add the cooked quinoa pasta to the skillet and toss well to combine. Cook for another 2-3 minutes until heated through.
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6.Remove from heat and garnish with fresh cilantro.
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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.
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