Kāpostu tīteņi

1. 1Blanched cabbage leaves wrap a filling — the parcel form is essential
2. 2Filling is minced pork bound with partially cooked rice
3. 3Braised slowly until the cabbage is tender and the filling set
4. 4Served in a tomato-based sauce
5. 5Onion seasons the filling and sauce

blanching cabbage leaves

makes the leaves pliable enough to roll without tearing

rolling into parcels

the defining form that contains the filling during braising

slow braising in sauce

cooks filling and leaves together and melds them with the tomato sauce

Served

rolls plated with sauce

Temperature

hot

Portion

two to three rolls per person

Pairs with

boiled potatoes · sour cream · rye bread

• pork → beef or pork-beef mixadmissible

  common and accepted alternative filling

• cabbage leaf wrap → no wrap (loose mince bake)inadmissible

  without the cabbage parcel it is no longer tīteņi, just a meat-rice bake

• rice binder → no binderinadmissible

  filling becomes dense and the texture is wrong

• using fully cooked rice, which turns mushy during braising
• not blanching leaves enough, so they tear when rolled
• under-braising, leaving the cabbage tough

The Latvian member of the pan-Eastern/Central European stuffed-cabbage family (golubtsi/golabki/sarma), localized with tomato braising and sour cream.

1. 1.Latvian culinary tradition
2. 2.Baltic food references

Confidence: high