Recipe
Krpice sa zeljem
Homemade square pasta tossed with bacon, onion and fresh white cabbage. Two-ingredient dough - flour and eggs - cut into rags.
Krpice sa zeljem takes about 55 minutes and makes 4 servings. Each serving has 578 kcal.
- Preparation
- 25 minutes
- Cooking
- 30 minutes
- Total time
- 55 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 578 kcal
- Protein
- 20.4 g
- Carbohydrates
- 62.8 g
- Fat
- 26.1 g
Ingredients
- All-purpose flour300 g
- Eggs3 pcs
- Salt1 tsp
- Bacon150 g
- Onion1 pc
- White cabbage600 g
- Warm water80 ml
- Pepper1 pinch
Instructions
- 1
On the board mix flour, eggs and a teaspoon of salt into a firm dough. Knead 5 minutes until the surface looks satin.
Tip: If the dough cracks, wet your hands and knead another minute. Do not add a heap of flour - dry dough will not roll.
- 2
Wrap and rest 15 minutes. Roll 2 mm thin and cut into 3 cm squares - the krpice.
- 3
Boil a large pot of salted water. Cook the squares 8 minutes until they float and have no raw flour taste. Scoop out a mug of the pasta water, then drain.
- 4
Meanwhile dice the bacon and onion. Shred the cabbage into thin ribbons.
- 5
In a wide pan render the bacon, add the onion, then the cabbage and 80 ml water. Sweat 12 minutes until the cabbage is soft and sweet, not raw.
Tip: Cabbage should wilt and pick up bacon fat. If it still tastes grassy, give it 3 more minutes with the lid on.
- 6
Toss the drained pasta through the cabbage. Loosen with a splash of the saved water if it looks dry. Taste for salt and pepper and serve.
Cooking methods
On the stove
Boil the pasta in a tall pot on a rolling boil. The cabbage sweats in a wide pan on medium - you want steam, not a hard fry. Toss pasta and cabbage together off the fiercest heat so the squares do not glue.
On induction
Use the same pan or pot. Sear and fry on 7, sweat on 4–5, long braises on 2–3. Induction holds a simmer without scorching the bottom if the pot is heavy.
Over an open fire
A cast-iron pot over medium embers handles the braise and the cabbage. Fry patties or schnitzel in a skillet at the hotter edge, then move to cooler coals so crumbs do not burn.
Recipe questions
- How long does this recipe take?
- Plan for about 55 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 4 servings.
- Can I cook this recipe on induction?
- Yes. Use the same pan or pot. Sear and fry on 7, sweat on 4–5, long braises on 2–3. Induction holds a simmer without scorching the bottom if the pot is heavy.
- Can I cook this recipe over an open fire?
- Yes. A cast-iron pot over medium embers handles the braise and the cabbage. Fry patties or schnitzel in a skillet at the hotter edge, then move to cooler coals so crumbs do not burn.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
