Kopustai su Grietine
Kopūstai su grietine (koh-POOSS-tai soo gree-eh-TEE-neh)
Braised Cabbage with Sour Cream
Finely shredded cabbage slowly braised with onions and caraway until meltingly tender, finished with a generous swirl of sour cream.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: ceramic bowl
Garnishes: sour cream dollop, caraway seeds
Accompaniments: rye bread
Instructions
-
1
Melt butter in a large pot. Saute onion until translucent, about 5 min.
-
2
Add shredded cabbage, caraway seeds, bay leaf, salt, and pepper. Stir to coat.
-
3
Add vinegar and 100ml water. Cover and braise on low heat for 30-40 min, stirring occasionally.
-
4
When cabbage is completely tender and golden, remove bay leaf.
-
5
Stir in sour cream, heat through gently without boiling. Serve warm.
Did You Know?
Caraway seeds are called the spice of Lithuania, appearing in breads, cheeses, soups, and vegetable dishes across the entire cuisine.
Chef's Notes
Equipment Tips
- large pot
- wooden spoon
- sharp knife
Garnishing
sour cream dollop, caraway seeds
Accompaniments
rye bread
The Story Behind Kopustai su Grietine
Braised cabbage with sour cream is a foundational side dish of Lithuanian home cooking. Cabbage, along with potatoes and rye, formed the triad of staple crops that sustained Lithuania through centuries. The addition of caraway and sour cream is distinctly Baltic.
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