Krpice sa Zeljem and Smoked Sausage
80% autentično · Croatian
A hearty variation of Krpice sa Zeljem, incorporating smoky, flavorful smoked sausage (kobasica) for an added layer of taste and texture.
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Sastojci
- Wide pasta ribbons (like pappardelle or homemade krpice)400g
- Green cabbage1/2 medium head
- Smoked sausage (kobasica)200g
- Onion1 medium
- Garlic2 cloves
- Vegetable oil1 tbsp
- Saltto taste
- Black pepperto taste
- Waterfor boiling pasta
Koraci
- 1
Shred the cabbage. Slice the smoked sausage into rounds. Dice the onion and mince the garlic.
- 2
In a large skillet, brown the smoked sausage slices over medium heat. Remove the sausage and set aside, leaving some rendered fat in the pan.
- 3
Add the diced onion to the skillet and sauté until softened, about 5 minutes.
- 4
Add the minced garlic and sauté for another minute.
- 5
Add the shredded cabbage to the skillet. Season with salt and pepper. Sauté until tender, about 10-15 minutes. Add a splash of water if needed.
- 6
Meanwhile, cook the pasta ribbons in salted boiling water until al dente. Drain.
- 7
Add the drained pasta and the browned sausage slices back to the skillet with the cabbage. Toss to combine well.
- 8
Serve hot.
