Balandeliai: Lithuanian Stuffed Cabbage
Balandeliai, a traditional Lithuanian dish, features savory meat and rice filling meticulously rolled into tender cabbage leaves.
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Instructions
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Start boiling salted water in a large pot. Remove the core from the cabbage, then cook the whole head in boiling water for 3 minutes until leaves soften enough to be pulled off; aim for 18 leaves.
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Once cool enough to handle, trim the thick center stem from each leaf. Chop the remaining cabbage and place it at the bottom of a Dutch oven.
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Sauté chopped onion, celery, and bell pepper in butter until tender, then allow the mixture to cool.
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In a large bowl, combine cooked rice, the cooled sautéed vegetables, meat, garlic, egg, marjoram, salt, and pepper, mixing until just combined.
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Place approximately 1/2 cup of meat mixture onto each cabbage leaf, then fold in the sides and roll tightly to create a neat bundle.
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Arrange the cabbage rolls over the chopped cabbage in the Dutch oven, seasoning each layer. Combine tomato puree with beef stock and pour over the rolls. Bring to a boil, then cover, reduce heat, and simmer for 1 hour.
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Serve with pan juices, optionally mixed with or drizzled with sour cream.