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Kapustové fliačky: Slovak cabbage pasta
Pasta with cabbage, onion, and caraway seeds, simmered and then sautéed until lightly golden. A meatless main dish that serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 40 min
- Total time
- 55 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Slovak
Kapustové fliačky, Slovak cabbage pasta with caraway seeds and onion, is a simple meatless main dish made with green cabbage. The cabbage is first simmered, then briefly sautéed to evaporate the liquid and lightly brown some of the pieces.
The quantities make four main-dish servings. Cook the pasta during the final part of preparing the cabbage; allow approximately 55 minutes for the whole recipe. Cooking times are approximate.
Ingredients
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Instructions
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Chop the cabbage and onion
Remove the damaged outer leaves and core from the cabbage. Weigh out 800 g and cut it into short, thin strips or small squares. Finely chop the onion.
Sauté the onion
Heat the oil in a large, deep skillet or wide pot. Sauté the onion over medium heat for approximately 5 minutes, until it begins to turn golden.
Simmer the cabbage
Add the cabbage, caraway seeds, and initially 4 g of salt. Stir for approximately 5 minutes, until the cabbage wilts. Pour in 100 ml of water, cover, and simmer over low heat for approximately 15 minutes. Stir twice during simmering.
Lightly brown the cabbage
Remove the lid and sauté the cabbage, stirring regularly, for approximately 10 more minutes, until tender, the excess liquid has evaporated, and some pieces are lightly golden. Reduce the heat if it starts to stick.
Cook the pasta at the same time
During the final part of cooking the cabbage, bring 3 l of water with 20 g of salt to a boil in a separate pot. Cook the pasta for the time specified on the package. Reserve approximately 100 ml of pasta cooking water before draining.
Combine and serve
Toss the drained pasta with the cabbage and black pepper. Heat together over low heat for approximately 2 minutes. If the pasta is difficult to stir, add a little reserved cooking water a tablespoon at a time. Taste and, if needed, add up to the remaining 1 g of salt.
Tip: Do not rinse the cooked pasta after draining—the starch on its surface helps it combine with the cabbage and a tablespoon of reserved cooking water without becoming dry.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 469 kcal
- Protein
- 15 g
- Carbohydrates
- 81 g
- of which sugars
- 10 g
- Fat
- 10 g
- of which saturates
- 1.2 g
- Fiber
- 8.7 g
- Salt
- 6.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Kapustové fliačky s rascou a cibuľou
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