Balandeliai

Cut the core out of the cabbage. In a large pot, bring water to a boil, salt it, lower in the cabbage and blanch for 8–10 minutes, removing the softened leaves one by one. Trim the thick parts of the central rib from the leaves.

Rinse the rice, cover with water and parboil for 8–10 minutes; drain and let cool. Finely chop the onion and sauté in oil for 5–7 minutes until soft.

Combine the ground meat, parboiled rice, sautéed onion, salt and black pepper. Mix for 1–2 minutes until the filling is even.

Place a portion of filling on each cabbage leaf, fold in the edges and roll up into a tight roll.

Coat each cabbage roll in flour. Heat a large skillet with oil and fry the rolls in batches for 2–3 minutes per side until lightly golden.

Transfer the cabbage rolls to a wide pot. Mix the tomato sauce with hot stock, pour it over the rolls almost to the top, cover with a lid and simmer over low heat for 35–40 minutes.

Add the sour cream, gently stir the sauce and heat through for another minute without letting it boil hard. Serve the balandeliai hot with the tomato-sour cream sauce.