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Krpice sa zeljem sits at the centre of northern Croatian home cooking, particularly in the regions around Zagreb and Zagorje. It pairs square egg pasta, known as krpice or flekice, with slow-cooked cabbage and onion, often enriched with a little smoked bacon. The result is a modest list of ingredients that turns into something deeply satisfying, with a flavour that many Croatians link directly to childhood and weekday family meals.
The dish grew out of rural kitchens where families needed food that was inexpensive, filling, and built from what fields and pantries could provide: flour, eggs, cabbage, and cured pork. In that setting, meat took a supporting role rather than centre stage. A small amount of bacon gave fragrance and richness, while cabbage and dough carried the meal. Today, the same combination appears in city apartments and restaurants, sometimes dressed up with better olive oil or a sprinkle of grated hard cheese, yet the heart of the dish stays the same.
The pasta itself deserves attention. Krpice are simple squares or small rectangles cut from rolled egg dough, a traditional pasta form in Croatia that often appears in soups and stews. In many kitchens, cooks still roll and cut the dough by hand; in others, dried square pasta or even farfalle stands in. Regardless of the shape, the pasta should have enough bite to stand up to a generous quantity of cabbage, which softens and sweetens as it cooks.
Cabbage forms the backbone of the dish. Thin shreds are sautéed with onion until lightly caramelised, then gently stewed with a splash of water or broth. In classic Zagreb-style versions, small cubes of smoked bacon or pancetta render in the pan first, lending fat and aroma to the vegetables. The cabbage loses its raw edge and turns tender, with a mix of sweetness and faint bitterness that balances the starchy pasta. A small pinch of sugar appears in many older recipes, tipping the flavour slightly toward sweetness and helping colour the cabbage.
This version follows that northern Croatian model: bacon for depth, plenty of onion, and cabbage cooked long enough to pick up some colour without turning limp. The cabbage base simmers while the pasta boils in a separate pot, so the whole dish comes together in about an hour from start to finish. Leftovers warm up well, which suits busy households that rely on one or two big pots of food to stretch over several meals.
Krpice sa zeljem can stand alone as a meat-containing main dish, yet it often appears alongside grilled or roasted pork, sausages, or breaded cutlets in Croatian homes and taverns. It fits into many eating patterns: the bacon-free version works for vegetarians, gluten-free pasta keeps it accessible for those avoiding wheat, and the basic ingredients remain inexpensive in most markets.
For cooks interested in Croatian cuisine, this dish gives a clear view into the everyday side of the country’s food culture. It shows how a few low-cost ingredients, handled with patience and attention, can produce something that feels complete on its own. The method is straightforward, the ingredients are easy to find, and the flavours are direct and honest. That combination makes Krpice sa zeljem a reliable recipe for weeknights, casual gatherings, and anyone curious about the home-cooked dishes that sit beside Croatia’s better-known coastal and festive foods.
4
servings20
minutes40
minutes580
kcalKrpice sa zeljem combines square egg pasta with a generous quantity of stewed cabbage, onion, and a small amount of smoked bacon. The bacon renders first, forming a base of savoury fat for the vegetables. The cabbage then cooks slowly until tender and lightly caramelised, while pasta boils separately and stays pleasantly firm. Everything comes together in one pot at the end, with black pepper and fresh parsley for freshness. The dish needs about an hour from first chop to serving, uses simple, affordable ingredients, and keeps well for several days. It works as a complete main dish in a deep bowl or as a substantial side next to roast pork, sausages, or a simple green salad.
300 g dried pasta squares (krpice), flekice, or other small flat pasta – Farfalle or small egg pasta shapes work well if traditional krpice are not available.
700–800 g green cabbage (about 1 small head), cored and finely shredded – Regular white/green cabbage is standard; aim for fine shreds so it softens evenly.
150 g smoked bacon or pancetta, cut into small cubes – Streaky bacon, slab bacon, or smoked pancetta all work. Leaner pieces give a lighter dish; fattier cuts give more richness.
1 large yellow onion, thinly sliced – Onion adds sweetness and body to the cabbage base.
3 tbsp sunflower oil or other neutral vegetable oil, plus a little extra if needed – Traditional recipes often use neutral oil; olive oil is possible, though it changes the flavour slightly.
1 tbsp butter (optional) – Stirred in at the end for a silkier finish. Skip for a dairy-free version.
1 tsp fine sea salt, plus extra for the pasta water – The cabbage base needs seasoning in stages; add more to taste.
½ tsp freshly ground black pepper – Adjust at the table if someone prefers more heat.
½ tsp sweet paprika (optional) – Not mandatory, yet common in some households for a gentle warmth and colour.
½ tsp sugar (optional) – A small amount helps the cabbage caramelise and rounds its natural bitterness, echoing many older recipes.
1–2 tbsp chopped flat-leaf parsley, for serving (optional) – Adds colour and a fresh herbal note.
Vegetarian version: Omit the bacon. Increase oil to 4 tbsp and keep the butter, or add an extra tablespoon of butter at the end for richness.
Gluten-free option: Use a sturdy gluten-free short pasta. Cook it slightly firm, as gluten-free shapes soften faster once mixed with the cabbage.
Dairy-free: Omit the butter entirely and finish with a drizzle of good-quality oil instead.
Smoky alternatives: If bacon is unavailable, chopped smoked sausage or a little smoked cheese folded in at the end can mimic some of that depth.
Set up the pots. Place a large pot of water on the stove for the pasta and bring it toward a boil while working on the cabbage base.
Prep the vegetables. Core the cabbage and slice it into fine shreds. Slice the onion thinly. Dice the bacon into small cubes, roughly 5–7 mm.
Render the bacon. Set a wide, heavy-bottomed pot or deep sauté pan over medium heat. Add the bacon and cook for 5–7 minutes, stirring, until the fat renders and the edges turn golden and lightly crisp.
Reserve some bacon. Scoop out a small handful of crisp bacon pieces and set aside for garnish, leaving the remaining bacon and rendered fat in the pan.
Soften the onion. Add the sliced onion to the pan. Stir to coat in the bacon fat and cook over medium heat for 8–10 minutes, until the onion turns soft and light golden around the edges. If the pan looks dry, add 1 tbsp oil.
Add cabbage in stages. Add the shredded cabbage in a few handfuls, stirring after each addition so it picks up the fat and starts to wilt.
Season and sweeten. Sprinkle in 1 tsp salt, the black pepper, optional paprika, and optional sugar. Stir well so the seasoning distributes through the cabbage.
Sauté the cabbage. Cook the cabbage mixture over medium heat for 10 minutes, stirring every minute or two, until the volume drops and some edges pick up light colour.
Stew gently. Pour in about 120 ml (½ cup) water, stir, cover the pan, and lower the heat to medium-low. Simmer for 15–20 minutes, stirring once or twice, until the cabbage is tender but not mushy and most of the liquid has evaporated. Add a splash more water if the pan dries before the cabbage softens.
Salt the pasta water. When the water in the large pot reaches a full boil, add a generous handful of salt.
Boil the pasta. Add the pasta squares and cook according to package directions, aiming for just-firm texture. This usually takes 7–10 minutes.
Reserve some cooking water. Before draining, scoop out about 120 ml (½ cup) of the starchy pasta water and keep it aside. Drain the pasta well.
Taste the cabbage base. Check the cabbage for seasoning and texture. It should taste sweet-savoury, with a little bite left in the shreds. Adjust salt and pepper if needed.
Fold in the pasta. Add the drained pasta to the cabbage pot. Toss gently over low heat for 1–2 minutes so the pasta absorbs some of the juices. Splash in a little reserved pasta water if the mixture seems dry.
Enrich the sauce. Add the optional butter and stir until it melts and lightly coats the pasta and cabbage.
Garnish and serve. Scatter the reserved bacon over the top, along with chopped parsley. Serve hot in deep bowls or on warmed plates.
Approximate values per serving (standard version with bacon and butter), based on common reference data for pasta, bacon, cabbage, oil, and seasonings:
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | ~580 kcal |
| Carbohydrates | ~65–70 g |
| Protein | ~20 g |
| Fat | ~22–25 g |
| Fiber | ~7–9 g |
| Sodium | ~900–1,000 mg |
| Key Allergens | Gluten (from pasta); Dairy if butter or cheese is added |
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