Ingredients

Serves 4–6

• For the pasta (krpice):
• 300 g all-purpose flour
• 3 eggs
• A pinch of salt
• A few tablespoons cold water
• For the cabbage mixture:
• 1 large head of fresh cabbage (about 1 kg)
• 1 large onion, finely chopped
• 1–2 tablespoons lard (or vegetable oil, as a substitute)
• 1 tablespoon sugar
• Salt and black pepper, to taste

Instructions

Preparation time: 1 hour 30 minutes

1. Make the pasta: Sift the flour into a bowl and add a pinch of salt. Make a well in the centre, add the eggs, and a few tablespoons of cold water. Knead into a smooth dough, adding more flour if the dough feels too sticky. Form the dough into a ball, cover with a clean cloth, and let it rest for 15–20 minutes. Divide the dough into three portions. Roll each portion out as thin as possible. Stack the sheets lightly dusted with flour to prevent sticking, and cut them into strips, then into squares to form krpice.
2. Prepare the cabbage: Remove the outer leaves and core of the cabbage, then slice it into thin strips. In a large pot, heat the lard or oil over medium heat. Add the onion and sauté until soft and translucent. Stir in the sugar and cook for another minute until lightly caramelised. Add the cabbage to the pot, season with salt, and sauté for 10–15 minutes, stirring occasionally, until the cabbage softens slightly.
3. Cook the pasta: In a large pot of salted boiling water, cook the krpice until al dente. Drain well.
4. Combine and finish: Add the cooked pasta to the cabbage mixture, stirring well to combine. Sauté everything together for another 2–3 minutes to meld the flavours. Season generously with black pepper and adjust salt to taste.
5. Serve: Transfer to a serving bowl or plates and enjoy immediately!
6. Serving suggestions: Serve Krpice sa zeljem warm as a main dish or pair it with grilled sausages, roasted meats, or even a dollop of sour cream for a complete meal.