A recipe for Krpice sa Zeljem (Croatian Pasta with Cabbage)! Handmade pasta squares are tossed with caramelized cabbage and onion for a comforting side or light meal.
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There are varieties of cabbage paired with pasta throughout Central and Eastern Europe from Krautflecken in Germany to Krautfleckerl in Austria, Káposztás Tészta in Hungary, Hałuski/Haluski, and more.
Today, I am sharing another favorite- Krpice sa Zeljem (Krautflekrle, Flekice s Kupusom)! This dish from Northern Croatia pairs homemade pasta squares (Krpice) with caramelized cabbage and onions for quite the flavorful meal using only a handful of ingredients.
It is the perfect way to use up leftover cabbage and onions!
I served the Krpice sa Zeljem on its own as a light lunch. It is also delicious alongside roast meat, pork chops, or sausages.
Handmade Krpice
Translating to little rags or patches, Krpice (or Flekice) are small 1 inch (2.5 centimeter) squares of pasta dough.
If the pasta dough is too dry and crumbly, slowly add a little more water. If too wet and sticky, slowly add a little more flour until easier to handle (take care not to add too much).
I rolled the pasta dough into one large thin sheet before cutting into individual 1 inch (2.5 centimeter) squares. If you do not have much counter space, separate the dough into two pieces before rolling.
Roll the dough in as thin a sheet as possible. I usually keep it around 1/8 inch (3 millimeters) thick, but you can go down to 1/16 inch (1-2 millimeters) for even thinner pasta.
To help make the strips more even, I use a 5-wheel pastry cutter.
Cover the dough you are not currently using with a clean cloth or plastic wrap to keep it from drying out.
Once you cut out all the squares, arrange in a single layer on a flour-dusted, parchment-lined baking sheet and allow to air dry at room temperature for about 30 minutes before boiling.
Don’t want to make your own pasta? Swap for Farfalle (bow ties) and cook until al dente before adding to the cabbage. Fresh pasta will cook quicker than dried pasta.
Other Tips
Cut the cabbage into 1 inch (2.5 centimeter) squares to match the size of the pasta.
Adjust the heat between medium low and low to cook the cabbage slowly. This will create a golden brown color and wonderfully caramelized flavor.
Add the pasta water to the pan after the cabbage caramelizes to create a light, flavorful coating for the pasta.
Want to add some meat? A few recipes I came across included a bit of pancetta or diced bacon.
Adjust seasonings to taste. Some recipes also add a little Vegeta for more flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Looking for more handmade pasta recipes?
Try my:
- Yarpag Khengeli (Azerbaijani Pasta with Meat and Yogurt)
- Eski Peynirli Hangel (Turkish Handkerchief Noodles with Blue Cheese and Butter)
- Tsuivan (Mongolian Noodles with Meat and Vegetables)
Krpice sa Zeljem (Croatian Pasta with Cabbage) Recipe
Adapted from Croatia Week
Krpice sa Zeljem (Croatian Pasta with Cabbage)
Ingredients
Krpice (Pasta squares):
- 1 1/2 cups (190 grams) all-purpose flour
- Pinch salt
- 2 large eggs
- 1 tablespoon (15 milliliters) vegetable oil
- 2-4 tablespoons (30-60 milliliters) water
Cabbage:
- 2 tablespoons (30 milliliters) vegetable oil or lard
- 1 medium onion peeled and diced
- 2 pounds (907 grams) green or white cabbage core removed, cut into 1 inch (2.5 centimeter) squares
- 1 tablespoon (12 grams) granulated sugar
- 1 cup (240 milliliters) pasta water
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
To make the Krpice (Pasta Squares):
- In a large bowl, combine the flour and salt. Mix in the eggs and vegetable oil, then slowly add enough water just to bring the dough together.
- On a lightly floured surface, knead the dough until smooth and elastic. Add only enough flour to be able to handle the dough. If it is still too dry, add a little more water.
- Cover with plastic or transfer to a bowl, cover, and allow to rest at room temperature for 30 minutes.
- On lightly floured surface, roll out the rested dough into a thin sheet about 1/8 inch (3 millimeters) thick, flouring as needed to keep from sticking. If there is not enough counter space, separate the dough into 2 pieces and roll each piece into a thin sheet.
- Cut the thin sheet of dough into 1 inch (2.5 centimeter) squares using a sharp knife or pastry cutter.
- Separate the pieces and arrange in a single layer on flour-dusted, parchment lined baking sheet.
- Allow to rest, uncovered, at room temperature for about 30 minutes to dry before boiling.
To prepare the cabbage:
- In a large pan, drizzle the vegetable oil over medium heat.
- Add the onion and cook, stirring occasionally, until starting to soften.
- Reduce heat to medium low and add the cabbage squares.
- Sprinkle the sugar over the top and cook the cabbage, stirring often, until softened and starting to caramelize, 20-25 minutes.
- Bring a large pot of salted water to a boil.
- Add the prepared pasta to the boiling water and cook until they rise to the surface and are al dente, just tender.
- Pour 1 cup (240 milliliters) of the pasta water into the cabbage mixture, stirring to deglaze the bottom of the pan. Season with salt and pepper.
- Drain the tender pasta and add to the cabbage. Stir gently to combine. Adjust seasonings to taste.
- Serve the Krpice sa Zeljem immediately as a side or light meal with parsley for garnish.
Jill
I’ve never made homemade pasta before. I do enjoy sweet and sour cooked cabbage. Going to give this dish a try. Sounds delicious and economical.