Vegan Krpice sa Zeljem

Ingredients

The original Krpice sa Zeljem recipe traditionally includes bacon or sausage for added flavor. In this vegan adaptation, we have replaced the animal-based ingredients with plant-based alternatives to create a cruelty-free and delicious dish. Additionally, we have modified the cooking technique slightly to enhance the flavors of the vegan ingredients. We alse have the original recipe for Krpice sa zeljem, so you can check it out.

• 250g (8.8 oz) whole wheat pasta 250g (8.8 oz) whole wheat pasta
• 1 small head of cabbage, thinly sliced 1 small head of cabbage, thinly sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup vegetable broth 1 cup vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 10g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the sliced cabbage to the pan and cook for about 5 minutes, until it starts to soften.
4. 4.
   Sprinkle the caraway seeds and paprika over the cabbage, and stir well to combine.
5. 5.
   Pour in the vegetable broth and season with salt and pepper. Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the cabbage is tender.
6. 6.
   Add the cooked pasta to the pan and toss gently to coat the pasta with the cabbage mixture.
7. 7.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Whole wheat pasta — Cook the pasta until al dente to ensure it retains a slight bite and doesn't become mushy.
• Cabbage — Thinly slice the cabbage for even cooking and a pleasant texture in the final dish.
• Caraway seeds — Toast the caraway seeds in a dry pan for a few minutes before adding them to the dish to enhance their aroma and flavor.
• Vegetable broth — Use a high-quality vegetable broth or make your own for the best flavor in the dish.
• Olive oil — Use extra virgin olive oil for a rich and fruity taste.

Tips & Tricks

• For added protein, you can sprinkle some toasted pumpkin seeds or chopped almonds on top before serving.
• If you prefer a spicier flavor, add a pinch of chili flakes to the dish.
• Feel free to add some fresh herbs like parsley or dill for a burst of freshness.
• To make the dish more substantial, you can add some cooked chickpeas or tofu cubes along with the pasta.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Vegan Krpice sa Zeljem hot as a main course. Garnish with a sprinkle of fresh herbs and a drizzle of olive oil for an extra touch of flavor. This dish pairs well with a side salad or crusty bread.

Presentation advice

To present the Vegan Krpice sa Zeljem beautifully, arrange the pasta and cabbage mixture on a large serving platter. Garnish with a few caraway seeds and a sprig of fresh herbs. The vibrant colors of the cabbage and the pasta will make the dish visually appealing.