World Food Challenge

Day 101: Lithuania and Balandeliai

Labas, Raffies!

Tonight we are going to Lithuania and making some cabbage rolls.
This is a dish you find quite often in Germany, as well.  Usually, my grandma used to make them in the oven, though. The Lithuanian version is achieved by simmering the rolls on a low flame.

The recipe is quite simple. For my version, I used this recipe.


1 cabbage

1 c onion, thinly chopped

1 c celery, thinly chopped

1 c bell pepper, thinly chopped

2 tbsp butter

1 c rice, cooked

700 g ground beef or lamb

1 tsp garlic, minced

1 egg, beaten

1 c tomato purée

1 c stock beef

3 tbsp sour cream




Place the cabbage in a pot with boiling salted water and leave for about 5 minutes. Once soft enough to pull the individual leaves. Remove the leaves.

Chop the leaves that are too small to be filled and set aside.

In a skillet, heat the butter and sautée the onion, celery, bell pepper. Cook until soft and leave to cool down.

In a bowl, mix the rice, the vegetables from the previous step, the meat, garlic, egg, marjoram, salt and pepper. Work until well combined.

Place a handful of meat in every cabbage leaf and fold on three sides and roll up, like a burrito. Place the rolls of cabbage into a Dutch oven or a casserole. Add the chopped cabbage and season with salt and pepper.

Combine  the tomato purée and beef stock and pour over the rolls. Bring to a boil and then reduce heat. Cover with a lid and simmer for an hour.

Serve with sour cream and the sauce poured on top.

The flavour was delicious. The sauce mixed with sour cream was great!



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