I loved cabbage rolls when I was a kid and this was my first Lithuanian dish that I learned to make all by myself! I am proud to even say that my dad doesn’t even know how to make them and he is big on patriotic food! We call cabbage rolls ‘balandeliai’ which actually means ‘little pigeons’. Cute isn’t it? Here I share my new version via slow cooker, because I am mad about slow cooker these days. It’s like revolution to me…. ok, ok, I will get over it soon!
SLOW COOKER CABBAGE ROLLS
- 1 Savoy cabbage
- 70g risotto rice (dry)
- 500g minced pork
- 2 carrots, shredded + 2 sliced for the pot
- 2 celery sticks, shredded
- 1 bunch of dill
- salt and pepper
- 3 heaped tbsp tomato puree
- 1 tsp paprica
- 1l beef or chicken stock
- boiled potato to serve
1. First cook the cabbage, but only lightly, this is because we want the leaves become all flexible (easy for rolling). So with knife cut around the cabbage stalk so its easy to remove the leaves later on. Dip the cabbage in boiling water and simmer it slightly. The water should cover the cabbage and if it doesn’t then turn it in the pot while cooking so it gets cooked evenly.
2. Meanwhile, get ready!!! Mix minced meat together with rice, shredded carrots, celery and chopped dill until well incorporated. Season it well.
2. Set the workspace right! Have slow cooker ready, meat stuffing, cooked cabbage (rinsed under cold tap), all on the same table. 
3. Before wrapping thin the cabbage leaf stalk so it is even easer to roll meat in it. Simply just run the knife along side to cut a hard piece away. 
4. Wrap the stuffing into the cabbage leaves.
5. Place the cabbage rolls into the bottom of the pot.
6. Cover the bottom layer of cabbage with chopped carrots and repeat the same again creating a second layer of cabbage rolls. 
7. Spoon tomato puree on top, sprinkle paprika and cover with stock. Cook for 3-5 hours according to your slow cooker guidelines.
Gero apetito!
Rasa xoxo
