Krpice sa zeljem (Croatian Pasta with Cabbage) - Adapted to Puerto Rican Cuisine

Ingredients

While the original Croatian dish uses traditional pasta and cabbage, the Puerto Rican adaptation adds a twist by incorporating local ingredients and flavors. We will be using sofrito, a flavorful blend of onions, peppers, garlic, and herbs, to enhance the taste. Additionally, we will be using annatto oil, a staple in Puerto Rican cooking, to give the dish a beautiful golden color. We alse have the original recipe for Krpice sa zeljem, so you can check it out.

• 250g (8.8 oz) pasta 250g (8.8 oz) pasta
• 2 tablespoons annatto oil 2 tablespoons annatto oil
• 1 onion, diced 1 onion, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 small head of cabbage, shredded 1 small head of cabbage, shredded
• 1 cup vegetable broth 1 cup vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

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

Preparation

1. 1.
   Cook the pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the annatto oil over medium heat.
3. 3.
   Add the diced onion, bell pepper, and minced garlic to the skillet. Sauté until the vegetables are softened.
4. 4.
   Stir in the dried oregano, ground cumin, and paprika. Cook for an additional minute to release the flavors.
5. 5.
   Add the shredded cabbage to the skillet and cook until it starts to wilt.
6. 6.
   Pour in the vegetable broth and bring to a simmer. Cover and cook for about 10 minutes, or until the cabbage is tender.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Add the cooked pasta to the skillet and toss until well combined.
9. 9.
   Serve hot and enjoy your Puerto Rican Style Pasta with Cabbage!

Treat your ingredients with care...

• Pasta — Cook the pasta until al dente to ensure it doesn't become mushy when combined with the cabbage.
• Annatto oil — If you can't find annatto oil, you can make your own by infusing vegetable oil with annatto seeds. Heat the oil and annatto seeds in a small saucepan over low heat for about 10 minutes, then strain the oil.

Tips & Tricks

• For added flavor, you can sprinkle some grated cheese on top before serving.
• If you prefer a spicier dish, add a pinch of cayenne pepper or a chopped chili pepper to the skillet.
• Feel free to add other vegetables such as carrots or peas for extra color and nutrients.
• Serve with a side of Puerto Rican-style beans for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Puerto Rican Style Pasta with Cabbage hot as a main dish. It pairs well with a fresh green salad on the side.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro or parsley for a pop of color. Serve it in a deep plate or bowl to showcase the vibrant colors of the cabbage and sofrito.