Entree: Croatia – Central Culinary Region – Krpice sa Zeljem (Small square pasta tossed with sautéed cabbage and smoked pork)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 12 oz (340 g) krpice or small square egg pasta
- 1 medium head green cabbage, about 2 lb (900 g), cored and thinly sliced
- 8 oz (225 g) smoked bacon or pancetta, diced
- 1 medium onion, about 6 oz (170 g), finely chopped
- 2 cloves garlic, minced
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) caraway seeds, crushed (optional)
- 1/2 tsp (2 g) sweet paprika (optional)
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (120 ml) water or light chicken/vegetable stock
- 2 tbsp (30 ml) sour cream or plain yogurt (optional, for creamier finish)
- Freshly chopped parsley for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil and cook the krpice according to package directions until al dente. Drain and reserve about 1/4 cup (60 ml) cooking water.
2. While pasta cooks, heat olive oil in a wide skillet over medium heat. Add diced smoked bacon and cook until the fat renders and edges are crisp, about 6–8 minutes.
3. Add the chopped onion to the bacon and sauté until translucent, about 4 minutes. Stir in minced garlic and crushed caraway seeds and cook 1 minute until fragrant.
4. Add the sliced cabbage, salt, pepper, and paprika if using. Toss to combine, then pour in 1/2 cup (120 ml) water or stock. Cover and cook over medium-low heat, stirring occasionally, until cabbage is tender and slightly caramelized, about 12–15 minutes. Remove lid and increase heat briefly to evaporate excess liquid if needed.
5. Stir in butter and, if using, sour cream or yogurt. Add the drained krpice to the skillet and gently toss to combine, adding reserved pasta water a tablespoon at a time if the mixture seems dry.
6. Adjust seasoning, garnish with chopped parsley, and serve hot.