Slovenian Pasta with Cabbage (Zeljne krpice)
PREP TIME: 1 H 15 MIN
SERVINGS: 4
About
Try this recipe for traditional Slovenian pasta squares with cabbage, a beloved dish also found in neighboring countries such as Hungary, Austria, and Croatia. Simple, comforting, and rustic, it harks back to farmhouse cooking — made from humble, inexpensive ingredients yet full of character. My version uses sun-dried tomatoes instead of the bacon or smoked meat found in the traditional recipe. Enjoy!
Ingredients
For the homemade pasta:
250 g spelt flour (see notes)
50 g double zero flour
3 eggs
A pinch of salt
Extra flour, for dusting
For the cabbage:
2 TBSP canola oil
2 TBSP lard (optional, but recommended)
2 large yellow onions
1 leek (white part only)
10 sun-dried tomatoes
2 garlic cloves
1 TBSP sugar
2 TBSP tomato paste
1 medium size green cabbage
100 ml dry white wine
2 TBSP balsamic vinegar
2 TSP cumin
1 TSP paprika
½ TSP garlic powder
200-300 ml beef stock
½ savoy cabbage
A small bunch of parsley
Instructions
Make the homemade pasta:
On a clean work surface, combine the spelt flour, double zero flour, and a pinch of salt. Make a well in the center and crack the eggs into it. Gradually incorporate the flour into the eggs using a fork or your fingers until a rough dough forms. Knead the dough for about 8–10 minutes until smooth and elastic. Add a little extra flour if the dough is too sticky.
Wrap the dough in cling film and let it rest at room temperature for at least 30 minutes.
Prepare the vegetables:
Heat the canola oil and lard (if using) in a large pan over medium heat. Slice the onions and leek thinly and add them to the pan. Sauté for 5–7 minutes until soft and lightly golden.
Chop the sun-dried tomatoes and garlic, then add them to the pan. Cook for 2–3 minutes. Stir in the sugar and tomato paste, cooking for another 2 minutes to develop the flavors.
Add the cabbage and seasonings:
Remove tough outer leaves from the green cabbage, core it, and cut into 1–2 cm squares. Add to the pan with the white wine, balsamic vinegar, cumin, paprika, and garlic powder. Stir to combine.
Add enough beef stock to partially cover the cabbage. Bring to a simmer, then cover and cook for 40 minutes until the cabbage is tender.
Prepare the savoy cabbage:
Slice the savoy cabbage and add it to the pan during the last 10 minutes of cooking.
Cook the pasta:
Roll out the rested pasta dough on a lightly floured surface to 1–2 mm thick. Cut into squares roughly the same size as the cabbage and savoy cabbage.
Bring a large pot of salted water to a boil and cook the pasta for 3–4 minutes, until al dente. Drain and reserve a little pasta water.
Combine and serve:
Toss the cooked pasta with the cabbage mixture, adding a splash of reserved pasta water if needed to loosen the sauce. Serve hot, garnished with chopped parsley.
SOURCE: NINA’S FAMILY KITCHEN
POSTED ON MARCH 18, 2026
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