Balandėliai

Balandėliai (Lithuanian cabbage rolls)

Soft cabbage leaves wrapped around a pork-and-rice filling, braised slowly in a tomato and sour cream sauce — Lithuania's beloved Sunday-lunch classic.

Prep

35 min

Cook

95 min

Total

130 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •1 large head savoy cabbage, approx. 1.2 kg; savoy is traditional, white cabbage works
• •500 g (1.1 lb) minced pork shoulder, around 20% fat, do not use lean
• •100 g (3½ oz) short-grain rice, raw weight; rinsed
• •1 large onion, finely diced
• •3 cloves garlic, minced
• •1 tsp salt, plus more for cabbage water
• •1 tsp freshly ground black pepper, generously grated
• •400 g (14 oz) tomato sauce or passata, plain, unsweetened
• •200 g (¾ cup plus 1 tbsp) sour cream, full-fat, around 18%
• •200 ml (¾ cup plus 1 tbsp) water or light broth, for the pan
• •1 tbsp neutral oil or butter, for sautéing onion

Steps

1. 1 Bring a large pot of salted water to a boil. Core the savoy cabbage and lower it head-first into the water. Simmer 3–4 minutes, then peel off the softened outer leaves with tongs back into the water for another 1–2 minutes until pliable. Repeat until you have 14–16 usable leaves. Reserve 150 ml (about ⅔ cup) of the cooking water.
2. 2 Trim the thick central rib of each leaf flat with a knife so the leaf folds evenly. Set leaves aside to drain.
3. 3 Cook the rice in lightly salted water until just half-done, about 7 minutes; it should still have a firm bite. Drain and cool slightly. Partially cooked rice is essential — it finishes during braising.
4. 4 Heat the oil in a small pan over medium heat. Sauté the onion until soft and translucent, about 5 minutes. Add the garlic and cook 30 seconds more. Cool slightly.
5. 5 In a large bowl, mix the pork, partially cooked rice, sautéed onion and garlic, salt, and black pepper. Knead briefly with your hand until the mixture feels sticky and holds together when pressed.
6. 6 Place a cabbage leaf flat, stem-end toward you. Spoon about 50–60 g (a heaped tablespoon) of filling near the stem. Fold the stem over the filling, fold in the sides, then roll tightly toward the leafy end. Repeat with all leaves.
7. 7 Preheat the oven to 160°C (320°F). Whisk the tomato sauce, sour cream, and the reserved 150 ml cabbage water together. Season lightly with salt.
8. 8 Spread a few torn outer leaves or a thin layer of sauce on the bottom of a heavy Dutch oven or casserole just large enough to hold the rolls snugly in two layers. Pack the rolls seam-side down, tight against one another.
9. 9 Pour the tomato-cream sauce evenly over the rolls. If the sauce does not cover them, add a splash of water. Cover with a tight lid.
10. 10 Braise in the oven for 90 minutes. The rolls are done when the cabbage is completely tender (a fork slides in with no resistance) and the sauce has reduced to a soft orange, creamy consistency. Internal temperature of the filling should reach 75°C (165°F) on an instant-read thermometer.
11. 11 Let rest, covered, for 10 minutes before serving. Serve with boiled potatoes or dark rye bread and spoon the sauce generously over each roll.