PASTA WITH CABBAGE AND BACON

Recipe prepared by: MARJETA CEVC Published: 14. 02. 2020
onions
smoked bacon
fresh cabbage
cumin
ground peppers
tomato
salt
pepper
parsley
Preparation time 90 min
+ -
Serving size per 4 persons
Suitable for Omnivore
Meat dishes

PASTA WITH CABBAGE AND BACON

Mmmmm - a great meal to be prepared during the cold winter days. Simple and quick to prepare, this recipe is very suitable for today's fast-paced life. It is well known in Slovenia as well as in Croatia.

Ingredients for pasta

  • 20 dag flour
  • 2 eggs

Ingredients for cabbage »rags«

  • 3 dag fat
  • 5 dag onions
  • 6 dag smoked bacon
  • 25 dag fresh cabbage
  • a pinch of cumin
  • 5 g tomato concasse
  • 15 dag dag paradiž. concasseja
  • 0.5 dl red wine
  • parsley
  • salt
  • pepper

Ingredients for bacon sauce

  • 35 dag bacon
  • 1 dag olive oil
  • 1 onion
  • 1 celery stalk
  • 1 clove of garlic
  • ground pepper
  • 30 ml vermouth
  • 80 ml dry white wine
  • 1 bay leaf
  • 1 common juniper fruit
  • 10 white pepper grains
  • 1 l chicken base
Meat dishes

PASTA WITH CABBAGE AND BACON

Mmmmm - a great meal to be prepared during the cold winter days. Simple and quick to prepare, this recipe is very suitable for today's fast-paced life. It is well known in Slovenia as well as in Croatia.

Preparation procedure for pasta:

Sift flour and add eggs, salt and water if necessary

Knead the dough. Knead it for about 10 minutes, then let stand for 30 minutes.

Roll out the dough into larger “rags”.

The dough is then cut into 2 x 2 cm smaller “rags”.

Preparation procedure for tomato concasse:

Wash the tomato and cut the green and cut the x on the peel

Blanch the tomatoes

Let the tomatoes to cool in cold water with some ice and peeled it.

Cut the peeled tomatoes into quarters.

Hollow out the tomato in the middle.

Cut tomatoes into 1 x 1 cm cubes.

Procedure for preparing cabbage:

Cut the bacon into small cubes

Peel the onion and finely chop it.

Wash the parsley and separate the leaves and stem. Cut only parsley leaves.

Wash fresh cabbage leaves and cut into strips and cubes 2 x 2 cm.

Fry well chopped onions and bacon in the fat. Add the ground pepper and fry it quickly. Sprinkle with chopped cabbage, spices and tomato concasse.

Boil water in a large bowl, salt it and cook pasta in it. They cook for a good 2 minutes. When cooked, drain them and rinse them under cold water.

Add some wine to softened cabbage and simmer for a few more minutes. Then add the cooked, well-drained cloths and chopped parsley. Add salt to taste. Stir everything well and heat.

Fried kale

Wash the kale, grate it, season with salt, pepper and olive oil. Put it in a pan and bake in a preheated oven for 10 minutes at 150 ℃.

The process of preparing the bacon sauce

Clean stem celery and cut it into small cubes

Peel an onion and finely chop it.

Wash the parsley and separate the leaves and stem. Chop only the parsley leaves.

Cut the bacon into small cubes.

Fry the bacon in a pan with some fat.

Add small cubes of stem celery to fried bacon.

Add chopped onion to the mixture. Roast everything together on low heat for 10 minutes.

At the end add all spices, wine and vermouth to the mixture.

Add the chicken base to the mixture, boil it and cook slowly for another 20 minutes.

Strain the sauce and serve it next to cabbage »rags«.

Marjeta Cevc has many years of experience as a teacher, lecturer, instructor, mentor to high school and vocational college students in the field of culinary. She is employed at BIC Ljubljana, where she passes on her rich knowledge and culinary skills to various groups. She is the author and co-author of articles, books and a member of judges’ commissions and mentor to students at national and international culinary competitions (The Slovenian Hospitality and Tourism Convention, Euroskills…).

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