Entree: Lithuania – National Cuisine – Balandėliai (Lithuanian cabbage rolls stuffed with seasoned meat and rice, braised in a tangy tomato sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

- 1 medium head green cabbage, about 3–4 lb (1.4–1.8 kg)
- 1 lb (450 g) ground pork
- 8 oz (225 g) ground beef
- 1/2 cup (100 g) long-grain uncooked rice
- 1 large yellow onion, finely chopped, about 8 oz (225 g)
- 2 tbsp (30 ml) vegetable oil
- 1 large egg
- 2 tbsp (8 g) fresh dill, finely chopped
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 2 cups (480 ml) crushed tomatoes
- 1 cup (240 ml) chicken or beef broth
- 2 tbsp (30 g) tomato paste
- 1 tbsp (12 g) sugar
- 1 bay leaf
- 2 tbsp (30 ml) butter
- 1/4 cup (60 ml) water (if needed for sauce)

Instructions

1. Remove core from cabbage and gently separate 12–14 large outer leaves. Blanch leaves in a large pot of boiling salted water 2–3 minutes until pliable, then drain and cool on a tray.
2. Meanwhile, cook rice in 1 cup (240 ml) water until nearly done (about 10 minutes), drain and let cool slightly.
3. In a skillet, heat 2 tbsp (30 ml) vegetable oil over medium heat and sauté the chopped onion until translucent, 5–7 minutes; let cool slightly.
4. In a large bowl combine ground pork, ground beef, cooked rice, sautéed onion, egg, dill, parsley, 1 tsp (5 g) salt, and 1/2 tsp (2 g) black pepper; mix until evenly combined.
5. Trim any thick central ribs from cabbage leaves to make rolling easier. Place about 2–3 tbsp (30–45 g) filling near the base of a leaf, fold in the sides and roll up snugly to form each balandėlė; repeat to make 12–14 rolls.
6. In a wide, heavy pot melt 2 tbsp (30 ml) butter over medium heat. Place rolls seam-side down in the pot in a single layer; if needed, stack a second layer and tuck bay leaf between layers.
7. In a bowl whisk together crushed tomatoes, tomato paste, broth, and 1 tbsp (12 g) sugar. Pour sauce over the rolls to come about three-quarters up the sides; add 1/4 cup (60 ml) water if sauce is not sufficient to cover.
8. Bring to a gentle simmer, then reduce heat to low, cover, and simmer gently 45–60 minutes until meat is cooked through and cabbage is tender, checking once and adding a bit more water or broth if sauce reduces too much.
9. Adjust seasoning with salt and pepper to taste. Serve hot, spooning sauce over each portion; garnish with extra chopped parsley or dill if desired.