Balandeliai — Print Recipe — The Culinary Codex

Tender cabbage leaves rolled around a savory filling of rice and seasoned ground beef, braised in a silky tomato-sour cream sauce.

Ingredients

1 Core cabbage and blanch in boiling water for 5 min until leaves are pliable. Peel off leaves carefully.
2 Mix ground beef with cooked rice, onion, garlic, egg, salt, and pepper.
3 Place 2-3 tbsp filling on each cabbage leaf, roll tightly, tucking in sides. Secure with toothpicks.
4 Arrange rolls seam-down in a buttered baking dish.
5 Mix passata with sour cream, pour over rolls. Cover with foil.
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.