Cabbage filling for pīrāgi

Plate of stewed cabbage on a white background

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).

Cabbage filling for pīrāgi

Cabbage filling for pīrāgi


  • 1/2 leek
  • 1 small cabbage
  • 2 cups vegetable stock
  • 3 tbsp white vinegar
  • 5 tbsp butter
  • 1 tsp potato flour


  1. Thinly slice the leek and cabbage.
  2. 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.
  3. 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.
  4. Add vinegar to the cabbage.
  5. In a separate pan melt the butter and simmer it until it browns. Pour the butter over cabbage.
  6. Mix potato flour with couple tablespoons of water and add to the saucepan. Cook for a few minutes.
  7. Add salt and pepper to taste.
  8. Let the mixture cool before filling the pies. Braised cabbage will also work well as a side dish with potatoes and meat.

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