Krpice sa zeljem (Russian Style)

Ingredients

While the original Croatian dish uses specific local ingredients and flavors, this Russian adaptation incorporates traditional Russian ingredients and cooking techniques. The dish is transformed by adding Russian spices and herbs, giving it a distinct Russian flavor profile. We alse have the original recipe for Krpice sa zeljem, so you can check it out.

• 250 grams (8.8 oz) pasta 250 grams (8.8 oz) pasta
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small head cabbage, thinly sliced 1 small head cabbage, thinly sliced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried dill 1 teaspoon dried dill
• Salt and pepper, to taste Salt and pepper, to taste
• Sour cream, for serving Sour cream, for serving

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 8g (1.5g saturated)
• Carbohydrates: 55g (8g sugars)
• Protein: 9g
• Fiber: 6g
• Salt: 1.5g

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 vegetable 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.
   Stir in the tomato paste, paprika, dried dill, salt, and pepper. Cook for an additional 2 minutes, allowing the flavors to meld together.
5. 5.
   Add the cooked pasta to the skillet and toss until well combined. Cook for another 2-3 minutes to heat through.
6. 6.
   Serve the Krpice sa zeljem (Russian Style) hot, topped with a dollop of sour cream.

Treat your ingredients with care...

• Pasta — Cook the pasta until al dente to ensure it retains a slight bite and doesn't become mushy when combined with the cabbage.

Tips & Tricks

• For added flavor, you can sauté some diced bacon or smoked sausage along with the onion and garlic.
• If you prefer a spicier dish, add a pinch of chili flakes or a dash of hot sauce to the skillet.
• Feel free to experiment with different types of pasta shapes, such as penne or fusilli, for a unique twist.
• Serve the dish with a side of pickles or sauerkraut to complement the flavors.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch or dinner.

Serving advice

Serve the Krpice sa zeljem (Russian Style) hot, garnished with a sprinkle of fresh dill or parsley. Accompany it with a slice of crusty bread to soak up the flavorful sauce.

Presentation advice

Transfer the dish to a large serving platter and arrange the pasta and cabbage mixture in an appealing mound. Place a dollop of sour cream on top and sprinkle with fresh herbs for an attractive presentation.