Those who have visited Latvia know that there is more than one way to fill a pīrāgs. Bacon (or speck) and onion is the traditional way, but cabbage, potato, cheese or mushrooms are just a few of the other options.
When it comes to cabbage, there are two options: one is filling them with stewed sauerkraut and the other is filling them with braised fresh cabbage.
This pīrāgi filling is a bit more time-consuming to make compared to chopping bacon and onion, but it is a good alternative for vegetarians out there (or even those who want a bit of change).
- 1/2 leek
- 1 small cabbage
- 2 cups vegetable stock
- 3 tbsp white vinegar
- 5 tbsp butter
- 1 tsp potato flour
- Thinly slice the leek and cabbage.
- Melt half the butter in the saucepan on medium-high heat and add leek and cabbage to the pan. Cook until the cabbage has browned.
- Add vegetable stock to the saucepan. Reduce the heat and simmer for 25 minutes until the cabbage is soft and most of the liquid has evaporated.
- Add vinegar to the cabbage.
- In a separate pan melt the butter and simmer it until it browns. Pour the butter over cabbage.
- Mix potato flour with couple tablespoons of water and add to the saucepan. Cook for a few minutes.
- Add salt and pepper to taste.
- Let the mixture cool before filling the pies. Braised cabbage will also work well as a side dish with potatoes and meat.