'Balandeliai' translates as Little Doves... Don't ask why (cabbage parcels stuffed with meat and rice).
You will need:
Cabbage. Try using Savoy Cabbage as it nutritionally (my favourite word these day) better for you and it does tend to taste better than 'normal cabbage'
500g of minced pork mixed with minced beef
Half a glass of rice
Some dried or fresh thyme (or any other herbs that rock your boat)
Some dried sweet paprika
250ml of tomato puree
2 apples (make sure they are sour and not sweet)
Couple of bay leaves
Freshly grounded peppercorns
Place cabbage in a boiling water and let it boil for a few minutes so it is easier to separate the leaves. Cut off any chunky bits of the leaves.
Put egg, peppercorns, paprika, salt, thyme and unboiled rice into the mince. Squeeze some garlic. Mix everything and put two table spoons of this mixture into a cabbage leaves (make parcels).
In the pan where you will be cooking your parcels, place some cabbage leaves at the bottom and then layer them with some finely chopped carrots and pepper.
Put your parcels in the pan, add bay leaves, peppercorns, salt. Add water. Lay some chopped apples on top. Cover and leave to stew on a low heat for about 30mins.
Once cooked, majority of water will evaporate. Add some tomato puree - it will make a tasty sauce! Done:)
I love serving this dish with boiled potatoes and sour cream (sprinkle some fresh dill over potatoes!).
Enjoy with a glass of Sauvignon Blanc (if you are over 18 of course).