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Latvian Cabbage Rolls (Kāpostu Tīteņi)

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30 min
Prep
55 min
Cook

Ingredients

  • 1 large white cabbage
  • 500 g (1.1 lb) minced pork
  • 100 g (1/2 cup) cooked rice
  • 1 onion, finely chopped
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 400 g (14 oz) canned chopped tomatoes
  • 250 ml (1 cup) vegetable or chicken stock
  • 2 tbsp sour cream
  • 1 tbsp plain flour

Method

  1. Core the cabbage and blanch it whole in boiling water for 3-4 minutes to loosen the leaves; carefully peel off 12 large leaves.
  2. Mix the minced pork, cooked rice, onion, egg, salt and pepper in a bowl until combined.
  3. Place a spoonful of filling at the base of each cabbage leaf, fold in the sides, and roll tightly.
  4. Arrange the rolls seam-side down in a casserole dish.
  5. Pour over the chopped tomatoes and stock, cover, and braise at 180°C (350°F) for 45 minutes.
  6. Whisk the sour cream and flour together and stir into the cooking liquid; return uncovered for 10 minutes to thicken the sauce before serving.

Introduction: Kāpostu tīteņi reflect Latvia's long tradition of stretching modest ingredients — cabbage, rice and minced pork — into a satisfying family meal.

Cultural Background: Kāpostu tīteņi reflect Latvia's long tradition of stretching modest ingredients — cabbage, rice and minced pork — into a satisfying family meal. Slowly braised in a tomato-tinged broth, the rolls were historically a way to preserve the autumn cabbage harvest well into the colder months and remain a nostalgic home-cooked lunch today.

Tips: Freeze any tough outer cabbage leaves for a few hours first — thawing softens them and makes rolling much easier.

Variations: Use a mix of pork and beef mince, or a fully vegetarian filling of rice, mushrooms and carrot.

Storage: Refrigerate in the sauce for up to 3 days, or freeze for up to 2 months.

Reheating: Reheat covered in a low oven at 160°C (320°F) for 20 minutes, or gently on the stovetop.

FAQs:

Q: Can I use pre-cooked leftover rice?

A: Yes, day-old rice works particularly well as it holds together better inside the rolls.

Q: What cabbage variety works best?

A: A firm white cabbage with large, pliable outer leaves is ideal for rolling.

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