Lithuanian · Lithuania
Cepelinai with Cabbage and Sauerkraut
A hearty variation of Lithuanian cepelinai with sauerkraut and shredded cabbage for added flavor and texture.
Ingredients
Method
- Boil potatoes until tender, then mash them with a fork.
- In a bowl, mix ground meat, chopped onion, egg, breadcrumbs, salt, and pepper.
- Take a spoonful of mashed potatoes, flatten into a disk, add a meat patty, and fold into a half-moon shape.
- Heat oil in a skillet, fry cepelinai until golden, then transfer to a baking dish.
- Top with shredded cabbage and sauerkraut, then bake at 375°F (190°C) for 20-25 minutes.
- Check that the ground meat reaches 71°C (160°F) throughout before serving.
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