Contents
A traditional Lithuanian comfort food featuring tender cabbage leaves stuffed with a savory pork and rice filling, simmered in a tomato-based sauce with carrots, onions, and potatoes. Perfect for cozy dinners, family gatherings, or a taste of Eastern European heritage.
Equipment
- Large pot
- Skillet
- Sharp knife
- Large bowl
- Spoon or tongs
Ingredients
- 1 large cabbage head (green or white)
- 500 g (1.2 lb) ground pork (10–20% fat)
- 100 g (1/2 cup) white rice (uncooked, parboiled, or cooked*)
- 1 tsp salt
- ¼ tsp black pepper
- 2 tbsp all-purpose flour
- 1-2 tbsp neutral oil or butter (for searing)
- 2 carrots, coarsely grated
- 1 yellow onion, thinly sliced
- 750 g (1.5 lb) potatoes (peeled or baby potatoes)
- 500 ml (2 cups) chicken or beef stock
- 2 tbsp tomato paste (or ketchup)
- 2 tbsp sour cream (plus more to serve)
Instructions
- Remove any damaged outer cabbage leaves. Place the whole cabbage in a pot with boiling water, submerging it 2/3 of the way. Boil for 10 minutes.
- Flip the cabbage, then peel off softened outer leaves. Repeat boiling and peeling as needed until usable leaves are collected. Trim the thick stem from each leaf.
- In a large bowl, mix pork, rice, salt, and pepper. Optional: season with vegeta or dried parsley.
- Spoon meat mixture into each leaf and roll like a burrito. Lightly coat each roll in flour.
- In a skillet, sear rolls in oil or butter until lightly browned.
- In a large pot, scatter 1/3 of the carrots and onions. Layer in some rolls and potatoes. Repeat layers and top with the remaining vegetables.
- Mix stock with tomato paste and pour over rolls (they should be 2/3 submerged). Add dots of sour cream on top.
- Cover and bring to a boil. Reduce heat and simmer for 50–60 minutes.
- Serve 2–3 rolls per person with potatoes, sauce, and a dollop of sour cream.
Notes
🌿 Balandėliai: Traditional Lithuanian Cabbage Rolls Recipe
Take a culinary trip to the heart of Lithuania with this authentic Balandėliai recipe! 🌟 These comforting cabbage rolls feature tender leaves filled with a savory blend of ground pork and rice, all simmered in a rich tomato-based sauce. Whether you're exploring Baltic cuisine or revisiting nostalgic family flavors, this dish is a hearty hug on a plate.🌿 What Are Balandėliai?
Balandėliai, literally translating to "little pigeons" or "little doves" in Lithuanian, are the country’s beloved version of stuffed cabbage rolls. Their affectionate name remains a mystery, but some believe it reflects how the rolls nestle snugly in a pot like lovebirds. Across the globe, variations of stuffed cabbage exist: Golabki in Poland, Chou Farci in France, Malfouf in the Middle East, and Krautwickel in Germany. But Balandėliai holds a special place in Lithuanian hearts and homes.🌎 Why You'll Love This Dish
The Good:- 🧳 Perfect for feeding a crowd
- ❄️ Keeps well for up to 4 days
- 🌿 Ideal for garden-fresh cabbage season
- 🤤 Comforting and satisfying
- 🚫 Hard to make a small batch
- ⏳ Labor-intensive (approx. 2+ hours)
- 💩 Cabbage smell lingers
🥜 Ingredients
- 1 large cabbage head (green or white)
- 500g (1.2 lb) ground pork (10-20% fat)
- 100g (1/2 cup) white rice (uncooked or parboiled)
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp all-purpose flour
- 1-2 tbsp neutral oil or butter
- 2 carrots, coarsely grated
- 1 yellow onion, thinly sliced
- 750g (1.5 lb) potatoes (peeled or baby potatoes)
- 500 ml (2 cups) chicken or beef stock
- 2 tbsp tomato paste (or ketchup)
- 2 tbsp sour cream (plus extra to serve)
- Vegeta (Eastern European all-purpose seasoning)
- Dried parsley or caraway seeds
- Fresh dill or paprika for garnish
- Bell peppers
🌿 Best Cabbage for Rolling
Use fresh, medium-to-large green or white cabbage with pliable leaves. Green cabbage cooks faster and is easier to roll. Avoid overly floury potatoes that may break down during cooking.🍳 How to Make Lithuanian Cabbage Rolls
Step 1: Prepare the Cabbage Leaves
- Remove damaged outer cabbage leaves.
- Place the whole cabbage (stalk side down) in a pot. Pour boiling water until at least 2/3 submerged.
- Simmer for 10 minutes on low-medium heat.
- Turn it over, then peel off outer leaves with a knife. Repeat boiling as needed.
- If leaves are stiff, reboil them briefly to soften.
- Cut the thick part of each leaf's stem with a knife to make them pliable.
Need a shortcut? Use a microwave! Place the cabbage in a bowl with a few tbsp of water and microwave for 3-4 minutes. Peel leaves and repeat until done.
Step 2: Prepare the Pork Filling
- Mix ground pork, rice, salt, and pepper in a large bowl. Add seasoning or herbs if desired.
Step 3: Roll and Sear
- Place 1-2 tbsp of filling on a cabbage leaf.
- Fold over sides and roll tightly (like a burrito).
- Lightly coat each roll with flour.
- Sear in a skillet with oil or butter until lightly browned.
Skipping this step is fine too – searing just adds flavor and thickens the sauce slightly.
Step 4: Layer and Cook
- Add 1/3 of the carrots and onions to the bottom of a large pot.
- Place a layer of rolls and tuck potatoes between them.
- Repeat layering with remaining carrots, onions, rolls, and potatoes.
- Mix stock with tomato paste and pour in (rolls should be 2/3 submerged).
- Dot the top with sour cream.
- Cover and bring to a boil. Reduce heat and simmer for 50-60 minutes.
Step 5: Serve and Enjoy!
Serve 2-3 Balandėliai per plate with potatoes and tomato sauce. Top with more sour cream or crème fraîche and sprinkle with fresh dill or paprika. 🍚🥨 What to Serve With Cabbage Rolls
- Boiled potatoes (cooked alongside the rolls)
- Fresh dill or paprika garnish
- A slice of Lithuanian rye bread on the side
- A cold dollop of sour cream
Tip: Mash the potatoes into the sauce for a truly comforting experience!
ℹ️ Recipe FAQs
Why sear the cabbage rolls first? Searing adds flavor, color, and helps slightly thicken the sauce thanks to the flour coating. Why is my cabbage tough? It likely wasn’t boiled or microwaved long enough. Always trim the thick stem part too! How do I store leftovers? Cool to room temp, then refrigerate in an airtight container. Reheat on the stove or in a microwave with a splash of water if needed. What to do with leftover cabbage?- Use in Lithuanian cabbage soup
- Make seared cabbage steaks
- Shred and add to buckwheat casserole
