Balandeliai (Lithuanian Cabbage Rolls)

It seems like many foods I have made lately started in the Middle East. Cabbage rolls were also first created in this region. The ingredients and method used to make these rolls became varied as they were introduced to eastern Europe and eventually Scandinavia. The names of these rolls changed from region to region, as well. In Lebanon, cabbage rolls are called Malfouf and include mint and lemon. In Bulgaria, Sarmi have veal, mint, paprika, and yogurt. In Poland, they are known as Golabki and Kaalikääryleet in Finland.

Lithuanians call them Balandeliai (little doves). Their version of cabbage rolls are filled with ground meat (I used beef, but I have seen recipes that also use pork, lamb, or chicken), rice, and chopped vegetables. The rolls are served with a tomato sour cream sauce.

These cabbage rolls definitely take some time to make. Between preparing the cabbage leaves and sautéing the onions for the filling, it is a bit of a time commitment. Once you stack the prepared rolls in the pot, they can be forgotten for an hour. No stirring, no mixing, just relax after all the work you have put into dinner. Also, with 12 rolls, Chad and I had quite a bit of leftovers. This was the first time I have ever attempted cabbage rolls. I look forward to trying more variations from other countries when I get more cabbage from my CSA box.

Balandeliai (Lithuanian Cabbage Rolls)

Adapted from 10th Kitchen

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Balandeliai (Lithuanian Cabbage Rolls)

Course Main

Cuisine Lithuanian

Keyword cabbage, Lithuania, Lithuanian, meat, rice, roll

Prep Time 45 minutes

Cook Time 1 hour

Total Time 1 hour 45 minutes

Servings 12 Rolls

Ingredients

• 1 head green cabbage
• 1 large carrot peeled and chopped
• 2 tablespoons butter
• 1/2 large onion chopped
• 1/2 bell pepper chopped
• 1 clove garlic minced
• 1 cup cooked rice
• 1 pound ground beef, lamb, pork, or chicken
• 1 egg beaten
• salt and pepper to taste
• 1 cup tomato sauce
• 1 cup chicken or beef stock
• 2 bay leaves
• 3 tablespoons sour cream

Instructions

• In a large pot, bring salted water to a boil and gently add entire cabbage. Boil for 3-5 minutes, until outer leaves soften slightly, but not falling apart. Remove as many leaves as you can easily, careful not to tear them. Boil the cabbage up to about 3 more minutes, as needed to remove the leaves. Discard the core and coarsely chop the extra cabbage leaves. Mix the chopped leaves with the carrot pieces and line the bottom of a large pot.
• Once the leaves are cool enough to handle, cut off as much of the center stem on the outside of each leaf as possible without cutting into the leaf.
• In a large skillet, melt the butter over medium heat. Once melted, fry the onion, bell pepper, and garlic until softened, about 5 minutes. Remove from heat and cool. Once cooled, mix in a large bowl with the rice, ground meat, and egg.
• On a work surface, place a large spoonful of the meat and rice, about 1/2 cup, onto the cabbage leaf close to the bottom of the stem. Fold in the sides over the meat and roll up the leaf tightly to close. Repeat with remaining leaves until there is no meat and rice left.
• Place the filled rolls seam side down on the chopped cabbage and carrots in the large pot. Sprinkle each layer with salt and pepper.
• In a medium bowl, stir together tomato sauce, stock, and bay leaves. Pour over the layered cabbage rolls. Bring the sauce to a boil over medium high heat. Reduce heat to low and simmer, covered, for about an hour, until meat filling is cooked through.
• Remove the cooked cabbage rolls from the pot. Stir the sour cream into the remaining sauce. Serve the cabbage rolls hot with the sour cream sauce.