Croatian Cabbage & Pasta with Baked Tempeh Bacon

This Vegan Croatian Cabbage & Pasta with Baked Tempeh Bacon is a cozy, plant-based twist on traditional Croatian comfort food (traditionally known as Krpice sa Zeljem). Instead of traditional homemade egg-dough squares, this recipe utilizes convenient durum wheat pasta shapes like farfalle or broken lasagne sheets. Pure maple syrup and smoked paprika replace traditional white sugar and pork lard, creating a deeply rich, sweet, and smoky flavor profile.

Why This Recipe Works

Slowly caramelizing sliced cabbage with yellow onions and a touch of maple syrup brings out natural sweetness and rich golden color. Tossing in crispy, oven-baked tempeh bacon cubes adds satisfying plant-based protein and smoky crunch in every bite.

Chef's Pro-Tips

• Choose the Right Cabbage: Savoy cabbage, regular green cabbage, or young baby cabbage all work wonderfully. Be sure to trim away thick central stems so the leaves cook evenly.
• Save the Pasta Water: Reserving half a cup of starchy pasta water helps emulsify the sweet cabbage juices and creates a glossy coating over the pasta shapes.
• Don't Rush the Cabbage: Allow the cabbage to cook uncovered over medium heat for 20 to 25 minutes, stirring occasionally until it shrinks and turns golden brown.

1. Marinate the Tempeh: Preheat your oven to 200°C (400°F) and line a large baking sheet with baking paper. In a bowl, whisk together the soy sauce, 1 tablespoon of cooking oil, 1 tablespoon of maple syrup, smoked paprika, garlic powder, and a pinch of black pepper. Toss the diced tempeh cubes into the marinade until completely coated. Let them marinate for 10 to 15 minutes.
2. Prepare the Cabbage: Cut the cabbage head in half and slice out the tough, solid white core at the bottom. Pull the leaves apart and slice away any thick, rigid central veins. Cut the remaining leaves into short strips or small pieces that roughly match the size of your chosen pasta shapes.
3. Bake the Tempeh: Spread the marinated tempeh cubes onto the prepared baking sheet in a single layer, ensuring they have a bit of space between them. Drizzle any leftover marinade from the bowl over the top. Bake for 15 to 20 minutes, giving the tray a good shake halfway through, until the cubes are deeply browned and crispy on the edges. Set aside.
4. Sauté the Sweet Base: While the tempeh bakes, heat 3 to 4 tablespoons of oil or plant butter in a large, wide frying pan over medium heat. Add the diced yellow onion and a pinch of salt. Sauté for 5 minutes until soft and translucent.
5. Caramelize the Cabbage: Drizzle 1 tablespoon of maple syrup directly over the onions. Stir well and let it bubble for 1 minute until fragrant. Add the sliced cabbage to the pan. Stir thoroughly to coat it in the maple-onion mixture. Cook uncovered over medium heat for 20 to 25 minutes, stirring every few minutes. The cabbage will dramatically shrink and slowly turn a rich, sweet, golden-brown color.
6. Boil the Pasta: Bring a large pot of heavily salted water to a boil. Cook your pasta until it is al dente (about 1 to 2 minutes less than the package instructions). Before draining, scoop out 1/2 cup of the starchy pasta water and set it aside. Drain the pasta.
7. Combine and Finish: Toss the hot, drained pasta directly into the cabbage pan. Pour in a splash of the reserved pasta water. Fold in the warm, baked tempeh bacon cubes. Stir everything together over medium heat for 2 minutes so the pasta absorbs the flavors and the juices become glossy.
8. Season and Serve: Turn off the heat. Season generously with a final pinch of salt and lots of freshly cracked black pepper. Serve hot.