150 MIN.


Balandeliai are one of our most popular cuisine recipes, and the production recipe is passed from generation to generation in almost every family. Modern "balandeliai" are still liked by Lithuanian housewives and are known since times of Vytautas Magnus. The Tartars in Lithuania "flew" balandeliai from the Middle East, but their original form was somewhat different from now. All the components of this dish are perfectly balanced products: vegetables, meat and whole grains.

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You will need

1 - cabbage
1 tbsp. of - fat
2 tbsp. - flour
1 l - water
0.5 cups of - tomato pasta
2 tbsp. of - sour cream
- salt
300 g - pork, lamb or beef
3 tbsp. of - pearl barley
- onion
- pepper
- potatoes

Dish cooking

Boil the cabbage in salted water, take it out, then remove the leaves, carve the ends of the stalk a little and shave them to make thinner and softer.

Grind the meat for the stuffing, add the onion, fried in fat, well soaked up and scalded pearl barley, salt, pepper and stir.

Put the stuffing on each cabbage leave; fold the edges and wrap. Cover the stuffed cabagge leaves with flour and cook in hot fat. Pour everything with fat into a pot, pour the broth or boiling water, add tomatoes and stew for about an hour. Put sour cream at the end.

Served with hot cooked potatoes.

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This dish is made according to a certified National Heritage Product recipe showing its cooking process