Entree: Lithuania – Northern Culinary Region – Balandėliai (Cabbage rolls stuffed with seasoned minced meat and rice, cooked in a tomato-onion sauce)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr

Additional 8 min

Total 1 hr 48 min

Ingredients

- 1 medium head green cabbage, about 2.5–3 lb (1.1–1.4 kg)
- 1 lb (454 g) ground pork
- 1/2 cup (100 g) long-grain rice, uncooked
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg, approx. 1.75 oz (50 g)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 28 oz (800 g) crushed tomatoes (1 large can)
- 1 cup (240 ml) low-sodium chicken or vegetable broth
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) sweet paprika
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 2 tbsp (30 g) sour cream (optional, for finishing)

Instructions

1. Bring a large pot of water to a boil. Core the cabbage and blanch the head 5–8 minutes until outer leaves are pliable; remove leaves carefully and set aside. Reserve the remaining cabbage for later use or chop to add to the pot for extra flavor.
2. Meanwhile, cook the rice in 1 cup (240 ml) water for 10 minutes until nearly tender, drain and set aside.
3. In a skillet, heat 1 tbsp (15 ml) vegetable oil over medium heat. Sauté the finely chopped onion until translucent, about 5 minutes; add garlic and cook 30 seconds more. Remove from heat and let cool slightly.
4. In a large bowl combine ground pork, cooked rice, sautéed onion and garlic, egg, salt, pepper, and paprika. Mix until evenly combined.
5. Trim thick rib from the base of each cabbage leaf so it can be rolled flat. Place about 2–3 tbsp (30–45 g) of filling near the base of a leaf, fold in the sides and roll tightly to enclose. Repeat until all filling is used; you should have about 12–16 rolls depending on leaf size.
6. Preheat oven to 350°F (175°C). In a large ovenproof pot or Dutch oven, melt 1 tbsp (15 g) butter with remaining 1 tbsp (15 ml) oil over medium heat. Add remaining chopped onion (if any reserved) and cook until soft. Add crushed tomatoes, broth, sugar, and a pinch of salt; bring to a simmer.
7. Place cabbage rolls seam-side down in the sauce in a single layer, packing snugly. Spoon some sauce over the rolls, cover the pot, and transfer to the oven. Bake 45–60 minutes until meat is cooked through and cabbage is tender. (Alternatively simmer covered on the stovetop over low heat for the same time.)
8. Remove from oven, stir in sour cream if using, and baste rolls with sauce. Serve hot with extra sauce spooned over each portion.