Slovakian Cabbage Pasta Squares

In the weeks leading up to the holidays, I wouldn't get my hands off of my Slovakian cookbook. Second to my mother-in-law, Zela, this cookbook is an inspirational Bohemian reference on new ways to prepare traditional Slovakian foods. I began cooking Slovakian foods because I felt more connected to Joe's family's heritage. The more I prepare Slovakian cuisine, however, I realize that I'm hooked on it for other reasons as well:

Slovak Cuisine, Copyright 2010
ISBN 978-80-07-01817-1

1) It is affordable. 

Potatoes, cabbage, onions, flour, eggs, pork... these are main staples and are usually priced at a bargain. Ingredients steam from what Slovakian people could grow in their fields, bred in their yards, and what they were able to catch or collect in nearby meadows and forests. I still splurge on higher quality cheeses, all-natural sausages, and mostly organic produce, but my grocery bill is still down 50%! 

2) It is fast. 

With a little foresight, dinner can be on the table in 30 minutes tops. Frying and boiling cook everything quicker than you can ring the dinner bell. This is very handy for a cook on the go.

3) It is truly delicious. 

Anyone who is curious about it, please come over and share a meal with me. Or even better yet, click on the label listed as "Slovakian" on the right hand side of this page for an ongoing listing of recipes for you to prepare at home! 

Cabbage Pasta Squares

Here I will show you how to make homemade pasta squares tossed with cooked cabbage. I had always thought that making pasta required expensive spaghetti presses and whatnot. But no. All a person needs is some counter space and a knife! Marvelous.

Prepare a simple dough of flour, egg, water and salt. Thinly roll out the dough on a floured surface and let it sit for a few hours to "dry" slightly. Cut into squares and then boil in salted water. You know your pasta is cooked when it floats to the top!

Drain and rinse your cooked pasta under running water.  Then toss with some butter or oil to keep the pieces from sticking. Sauté some shredded cabbage in a bit of oil with salt and pepper while the pasta is cooking until soft. Toss everything together and dig in! 

Served with a hearty winter salad and olives,
but this would probably also go very well with
a smoked sausages plate.

Slovakian Cabbage Pasta Squares

From "Slovak Cuisine" cookbook

Serves 8

4 cups all-purpose flour

1 egg

1 teaspoon salt

1 cup water

4 Tbsp. butter

4 Tbsp. oil

1 small head of green cabbage, shredded

Salt and pepper to taste

Combine the flour, egg, salt and water to work into a dough. Roll out onto a floured surface and let dry for an hour or two. Meanwhile, cook the cabbage by heating the oil up in a large skillet. Saute the cabbage until soft. Season with salt and pepper. Cut the slightly dried pasta into small squares and toss into salted boiling water. Once the pasta floats to the top, let cook an additional 3 minutes. Drain and rinse pasta under running water. In a large bowl toss with the butter. Add the cooked cabbage and mix well. Season with additional salt and pepper to taste. 

Note: Need a way to use up leftovers?  Try tossing with a simple Alfredo or marinara sauce. Or try combining with other leftovers. We enjoyed ours with some shredded turkey and white gravy!

Getting creative with leftovers!