Lithuanian · Lithuania
Cepelinai with Smoked Pork and Cabbage Topping
A variation of the traditional Lithuanian dish with smoked pork filling and a savory cabbage topping.
Ingredients
Method
- Boil and mash potatoes until smooth.
- In a pan, cook chopped onion and garlic until softened.
- Shred cabbage and cook until tender.
- Mix smoked pork with cooked onion, garlic, salt, and pepper.
- Form the mashed potatoes into large dumplings and fill with pork mixture.
- Fry the dumplings in butter until golden brown.
- Serve with sour cream and cooked cabbage on top.
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.
More recipes to try
Cepelinai with Cabbage and Spinach - Steamed and Sautéed Preparation
A reimagined version of the traditional Lithuanian dish, featuring meat-filled dumplings steamed with cabbage and sautéed spinach, with a focus on a different cooking technique for the dumplings and sauce.
Cepelinai with Cabbage and Sauerkraut
A hearty variation of Lithuanian cepelinai with sauerkraut and shredded cabbage for added flavor and texture.
Cepelinai with Mushroom and Bacon Filling
A variation of cepelinai with a savory mushroom and bacon filling, offering a unique twist on the traditional dish.
Cepelinai with Bacon and Cream Sauce
Classic Lithuanian potato dumplings with meat filling and a rich cream sauce
Potato and Pork Dumplings with Sour Cream
Stuffed potato dumplings filled with ground meat, a classic Lithuanian dish.
Lithuanian Cepelinai with Mushroom Gravy
A variation of the traditional Cepelinai with a rich mushroom gravy, highlighting the earthy flavors of Lithuanian cuisine.