Archive | Lithuanian

Slow cooker cabbage rolls (called little pigeons in Lithuanian)

Slow cooker cabbage rolls (also known as little pigeons in Lithuanian)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 (also known as little pigeons in Lithuanian)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.Slow cooker cabbage rolls (also known as little pigeons in Lithuanian)2. Meanwhile, get ready!!! Mix minced meat together with rice, shredded carrots, celery and chopped dill until well incorporated. Season it well.Slow cooker cabbage rolls (also known as little pigeons in Lithuanian)2. Set the workspace right! Have slow cooker ready, meat stuffing, cooked cabbage (rinsed under cold tap), all on the same table. Slow cooker cabbage rolls (also known as little pigeons in Lithuanian)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. Slow cooker cabbage rolls (also known as little pigeons in Lithuanian)4. Wrap the stuffing into the cabbage leaves.wrapping-meat-in-the-cabage5. Place the cabbage rolls into the bottom of the pot.Slow cooker cabbage rolls (called little pigeons in Lithuanian)6. Cover the bottom layer of cabbage with chopped carrots and repeat the same again creating a second layer of cabbage rolls. Slow cooker cabbage rolls (called little pigeons in Lithuanian)7. Spoon tomato puree on top, sprinkle paprika and cover with stock. Cook for 3-5 hours according to your slow cooker guidelines.Slow cooker cabbage rolls (called little pigeons in Lithuanian)Gero apetito!

Rasa xoxo


Quick and easy way to make Lithuanian pasta (skryliai)

Quick and easy Lithuanian Pasta (skryliai)If you like fresh pasta, then this is for you! Its so easy to make, can be cooked on the spot (only flour and egg needed) and it’s so delicious! Traditionally skryliai are served with sour cream sauce together with fried lardons, however it works well with any other pasta sauces or toppings.

Quick and easy Lithuanian Pasta (skryliai)SKRYLIAI

  • 250g plain flour
  • 1 egg
  • pinch of salt
  • water as needed

1. Mix flour with salt and egg. Gradually add water while kneading until it forms a solid dough. For best results leave the dough to rest for 15 min or so before rolling it out.Quick and easy Lithuanian Pasta (skryliai) 2. Roll the dough out.Quick and easy Lithuanian Pasta (skryliai) 3. Cross cut the dough to little diamond shapes ;-).

Quick and easy Lithuanian Pasta (skryliai)

4. Cook pasta in boiling, slightly salted water for 5min.

Quick and easy Lithuanian Pasta (skryliai)

5. Drain the pasta and serve it with your favourite sauce and topping. Here I have topped it with stir fried vegetables and some parmesan cheese.

Quick and easy Lithuanian Pasta (skryliai)Enjoy!!

Rasa xoxo



A taste of Eastern Europe… hmmm

The other day me and my friend Vicki have been visiting some good friends who just had a baby girl (very quite one by the way!). I offered to cook as I realized that they might be already busy with hosting (and the baby of course). As I wanted to cook something we traditionally eat in Lithuania I decided to go with goulash. I know it may not be exactly Lithuanian (originally Hungarian), but we cook that a lot as it is so warming for the cold weather (it’s like a comfort food for me). There are soooo many versions of goulash as a soup (traditionally) or a stew with many vegetables or just with onion. But I must say that my favorite is with apples as it gives such a zest to it! Paprika stays as the vital ingredient of course but you can change traditionally used beef with turkey if you like. Here is my version of goulash. I hope you enjoy it ;)


500g beef (diced)
2 onions
2 carrots
1 red pepper (or which ever colour you prefer)
2 apples
1 tsp paprika
2 tbsp tomato puree
Salt, pepper
400ml stock (I like chicken stock)
25g butter
1tbls flour
150g cream fraiche (and more if you love it)
fresh parsley

1. Heat up a large pan and fry the beef (in batches) in a little oil (I try not to use any oil as I have this belief that oil turns toxic when heated, instead I splash some water over it to stop beef pieces from sticking to the pan).
2. Remove and put aside fried beef and in the same pan (where the beef released its fats and juices) fry diced onions, shredded carrots, sliced pepper and chopped apple until golden brown (again, I use no oil as the beef juices should keep it from burning). Add paprika, tomato puree, pepper and salt to taste.
3. Return beef pieces to pan and add the stock. Bring it to boil, reduce the heat and relax (but watch out for hungry people who keeps sneaking in and asking “Is it ready yet?”, “When is it going to be ready? and so on). This simmering goes on for at least an hour. Only when the beef is ready (means it is soft, not chewy) – the goulash is ready for the next step.
4. The perfect goulash needs to be thickened (in England I noticed the corn flour is used for that, but in Lithuania we just use normal wheat flour). So in separate small frying pan melt butter and fry wheat flour on the low heat (keep whisking while adding flour until it becomes like a paste). Pour the mixture into the goulash pan and turn off the heat.
5. The last bit of course is to taste it if all the flavors are combined well (add salt if needed). Then mix in cream fraiche and fresh parsley. Serve with mashed potatoes.

Gero Apetito (or Enjoy your meal in eng.)

Rasa :)