Krpice sa Zeljem (Traditional)

Sastojci

• Wide pasta ribbons (like pappardelle or homemade krpice)400g
• Green cabbage1 medium head
• Onion1 large
• Pork fat or bacon100g
• Garlic2 cloves
• Saltto taste
• Black pepperto taste
• Waterfor boiling pasta

Koraci

1. 1

   Shred the cabbage finely. Dice the onion and pork fat/bacon.

2. 2

   In a large pan, render the pork fat or bacon until crispy. Remove the crispy bits and set aside, leaving the rendered fat in the pan.

3. 3

   Add the diced onion to the rendered fat and sauté until softened and lightly golden.

4. 4

   Add the minced garlic and sauté for another minute until fragrant.

5. 5

   Add the shredded cabbage to the pan. Season with salt and pepper. Sauté, stirring occasionally, until the cabbage is tender and slightly caramelized, about 15-20 minutes. You can add a splash of water if it gets too dry.

6. 6

   Meanwhile, cook the pasta ribbons in plenty of salted boiling water according to package directions until al dente.

7. 7

   Drain the pasta, reserving some of the pasta water.

8. 8

   Add the drained pasta to the pan with the cabbage mixture. Toss well to combine. If the mixture seems dry, add a little reserved pasta water to create a light sauce.

9. 9

   Stir in the reserved crispy pork fat/bacon bits.

10. 10

    Serve hot.