Rasa Pelham Recipes

Slow cooker cabbage rolls (called little pigeons in Lithuanian)

Plate of slow cooker cabbage rolls served with boiled potatoes and sliced carrots, garnished with dill.

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!

A plate of slow cooker cabbage rolls served with boiled potatoes and shredded dill, accompanied by sliced carrots.

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.

A whole Savoy cabbage in a pot, partially peeled with the stalk visible on top.

2. Meanwhile, get ready!!! Mix minced meat together with rice, shredded carrots, celery and chopped dill until well incorporated. Season it well.

A partially prepared cabbage roll with meat filling on a wooden surface, accompanied by carrots and a slow cooker in the background.

Set the workspace right! Have slow cooker ready, meat stuffing, cooked cabbage (rinsed under cold tap), all on the same table. 

Ingredients and preparation setup for slow cooker cabbage rolls, including Savoy cabbage, minced meat mixture, and carrots on a wooden 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.

A knife cutting the thick stalk of a cabbage leaf on a wooden surface.

4. Wrap the stuffing into the cabbage leaves.

A Savoy cabbage leaf with a portion of meat filling placed in the center, ready to be rolled up.

5. Place the cabbage rolls into the bottom of the pot.

A close-up view of cooked cabbage rolls, neatly wrapped and placed inside a slow cooker, surrounded by fresh cabbage leaves.

6. Cover the bottom layer of cabbage with chopped carrots and repeat the same again creating a second layer of cabbage rolls.

A slow cooker filled with cabbage rolls and sliced carrots on top.

7. Spoon tomato puree on top, sprinkle paprika and cover with stock. Cook for 3-5 hours according to your slow cooker guidelines.

A plate of Lithuanian cabbage rolls (balandeliai) served with boiled potatoes and shredded dill, placed on a textured green and white towel.

Gero apetito!
Rasa xoxo