Stewed cabbage in Latvian style
10 servings
50 minutes
Latvian stewed cabbage is a fragrant, rich, and cozy dish of Latvian cuisine that embodies the traditions of the Baltic region. Cabbage, the recipe's base, takes on a caramel hue from brown sugar, while balsamic vinegar adds a tangy acidity. Fresh cranberries introduce a subtle fruity note, and caraway enhances the flavor with depth and spice. The light sweetness of apples balances the acidity and spices, creating a harmonious blend. It is prepared by baking in the oven, allowing the ingredients to meld and infuse the cabbage with rich flavor. This dish can be served as a standalone or as a side to meat or fish, especially in colder seasons. Latvian stewed cabbage combines simplicity, healthiness, and exquisite flavor accents that convey the spirit of traditional Latvian cuisine.
1
Chop the medium cabbage head, carrot, and onion.
- Onion: 1 head
- Carrot: 4 pieces
- White cabbage: 1 piece
2
Line the baking tray with parchment/baking paper and drizzle with vegetable oil.
3
Place cabbage with vegetables and additives on a baking sheet, salt, pepper, and add sugar.
- Brown sugar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Mix everything well by hand until evenly coated with oil and vinegar. Preheat the oven to 200 degrees (convection) and place the baking sheet with cabbage.
- Balsamic vinegar: 100 ml
- Caraway seeds: 2 teaspoons
5
After 15-30 minutes, stir and repeat 3-4 times until a beautiful golden color appears.
- Fresh cranberries: 2 tablespoons
- Apple: 2 pieces
