Tender cabbage leaves rolled around a savory filling of rice and seasoned ground beef, braised in a silky tomato-sour cream sauce.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep ceramic dish
Garnishes: sour cream, fresh dill
Accompaniments: rye bread, boiled potatoes
Instructions
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1
Core cabbage and blanch in boiling water for 5 min until leaves are pliable. Peel off leaves carefully.
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2
Mix ground beef with cooked rice, onion, garlic, egg, salt, and pepper.
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3
Place 2-3 tbsp filling on each cabbage leaf, roll tightly, tucking in sides. Secure with toothpicks.
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4
Arrange rolls seam-down in a buttered baking dish.
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5
Mix passata with sour cream, pour over rolls. Cover with foil.
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6
Bake at 180C (350F) for 50-60 min until sauce is bubbling and rolls are tender. Garnish with dill.
Did You Know?
Balandeliai means "little pigeons" in Lithuanian, named for the plump, round shape of the finished rolls.
Chef's Notes
Equipment Tips
- large pot
- baking dish
- toothpicks
Garnishing
sour cream, fresh dill
Accompaniments
rye bread, boiled potatoes
The Story Behind Balandeliai
Cabbage rolls are beloved across Eastern Europe, but Lithuanian balandeliai are distinguished by their tomato-sour cream sauce and the use of rice alongside meat. The dish reflects Lithuania's position at the crossroads of Slavic and Baltic culinary traditions.
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