Krpice sa zeljem (Vegetarian Version)

Ingredients

The original Krpice sa zeljem recipe typically includes bacon or smoked meat for added flavor. In this vegetarian version, we omit the meat and focus on enhancing the taste with aromatic herbs and spices. By doing so, we create a dish that is not only suitable for vegetarians but also highlights the natural flavors of the cabbage and pasta. We alse have the original recipe for Krpice sa zeljem, so you can check it out.

• 250g (8.8 oz) krpice pasta 250g (8.8 oz) krpice pasta
• 1 small head of cabbage, thinly sliced 1 small head of cabbage, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon caraway seeds 1/2 teaspoon caraway seeds
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 9g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Cook the krpice 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 chopped onion and sauté until translucent.
3. 3.
   Add the minced garlic and cook for another minute until fragrant.
4. 4.
   Add the sliced cabbage to the pan and stir well to combine with the onion and garlic.
5. 5.
   Sprinkle the dried thyme, paprika, and caraway seeds over the cabbage. Season with salt and pepper to taste.
6. 6.
   Cover the pan and cook for about 15-20 minutes, or until the cabbage is tender, stirring occasionally.
7. 7.
   Add the cooked krpice pasta to the pan and toss gently to combine with the cabbage.
8. 8.
   Cook for an additional 2-3 minutes to allow the flavors to meld together.
9. 9.
   Serve the Krpice sa zeljem in bowls, garnished with fresh parsley.

Treat your ingredients with care...

• Krpice pasta — Be careful not to overcook the pasta as it can become mushy. Cook it until al dente for the best texture.
• Cabbage — Thinly slice the cabbage to ensure even cooking and a pleasant texture in the final dish.
• Caraway seeds — If you don't have caraway seeds, you can substitute them with fennel seeds for a similar flavor profile.
• Olive oil — Use a good quality extra virgin olive oil for the best taste and aroma.
• Fresh parsley — Add the chopped parsley just before serving to retain its vibrant color and fresh flavor.

Tips & Tricks

• For added richness, you can sprinkle some grated Parmesan cheese on top of the dish before serving.
• If you prefer a bit of heat, add a pinch of red pepper flakes to the cabbage while cooking.
• Feel free to add other vegetables like bell peppers or carrots for extra color and nutrients.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• This dish pairs well with a side of crusty bread or a fresh green salad.

Serving advice

Serve the Krpice sa zeljem hot, straight from the pan. It is a comforting and filling dish on its own, but you can also serve it with a side of crusty bread or a simple green salad for a complete meal.

Presentation advice

To make the dish visually appealing, garnish each serving with a sprinkle of fresh parsley. The vibrant green color will contrast beautifully with the golden pasta and cabbage, adding a touch of freshness to the presentation.