Cabbage with pasta sheets

Cabbage with pasta sheets

Krpice sa zeljem

By
From
Dalmatia

This dish is known in Croatia as ‘little clothes’, as this is what the broken pieces of pasta resemble. Krpice can be served with any kind of meat, barbecued, poached or roasted – I love eating it with grilled chicken. As well as being served as a side dish, krpice is also nice as a starter or vegetarian main course. You can use pre-made pasta if you don’t have time to make your own. Cabbage and pasta work like magic together and it’s easy to get addicted, so beware.

Ingredients

Quantity Ingredient
sea salt
freshly ground black pepper

Pasta

Quantity Ingredient
500 grams plain flour
or 00 flour
5 eggs
1 teaspoon salt
1 tablespoon extra virgin olive oil

Cabbage

Quantity Ingredient
50ml olive oil
1 tablespoon sugar
1 brown onion, chopped
1/2 large green cabbage, shredded

Method

  1. If you are making the pasta by hand, place the flour on a board or work surface. Make a well in the centre of the flour.
  2. Crack the eggs into a bowl and whisk them with a fork. Add the salt and olive oil. Beat the mixture with a fork until smooth. Pour the egg mixture into the well in the flour and, using the tips of your fingers, mix the eggs into the flour, incorporating a little at a time, until everything is combined. Bring the mixture together into a ball.
  3. You can also make the dough in a food processor. Put all the ingredients in the food processor and pulse until the mixture resembles breadcrumbs. Tip the mixture onto a board or work surface and bring it together into a ball.
  4. Once you have your ball of dough, knead and work it with your hands to develop the gluten for about 5–10 minutes – otherwise your pasta will be soft when you cook it, instead of springy and al dente. Wrap the dough in plastic wrap and place it in the refrigerator to rest for about 30 minutes.
  5. Once the pasta has rested, cut it into four pieces and roll each piece out with a pasta machine, starting with the widest setting and slowly working it to a 2 mm thickness, or the second-last setting on the pasta machine. Sprinkle the pasta and the pasta machine with flour occasionally to prevent the dough from sticking and breaking. (You can roll the dough with a rolling pin if you don’t have a pasta machine.) Once your pasta has been rolled into sheets, cut it into 1.5 cm squares.
  6. For the cabbage, put the olive oil and sugar in a saucepan and cook, stirring, until the sugar starts to brown and caramelise. Add the onion, season with salt and sauté until the onion is translucent. Add the cabbage and sauté for 20–25 minutes. Season with salt and pepper.
  7. Cook the pasta in boiling salted water for about 5 minutes, drain well, add it to the cabbage and mix to combine. Add a little more olive oil. Adjust the seasoning and serve.
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