Cabbage – A Lithuanian favorite

Balandėliai – Kopūstainiai

1 large head of green cabbage
1 large onion, chopped
1 lb. ground meat (pork, veal or beef. Ground turkey can be used)
1 egg
1 cup rice, cooked
½ tsp. salt
¼ tsp. pepper Sauce
1 can Campbell’s tomato soup
1 (15 oz.) can tomato sauce
4 Tbsps. parsley, chopped
Pinch sugar
Salt and pepper
Remove core from cabbage (if you can’t, that’s OK). Place whole head of cabbage in a large pot filled with boiling water . Cover; cook for 30 minutes. Carefully lift out and remove softened outer leaves. Return to boiling water until all leaves have softened and are easily pulled apart. Trim thick center spines from large leaves. Set aside. In large bowl, mix together meat, onions, egg, rice, salt and pepper. Place several tablespoons of meat filling on each cabbage leaf. Fold the sides of the leaf around the filling and roll up the leaves from the thick end to the thin end. Fasten securately with wooden toothpicks. Place each roll seam side down in a large pot. Combine sauce ingredients and pour over cabbage rolls. Cover and simmer about 45 minutes, turning cabbage rolls occasionally.

Kopūstų sriuba
3 lbs. spareribs
1 large onion
2 bay leaves
1 tsp. salt
5-6 peppercorns
3 qts. water
1 can sauerkraut
½ head small cabbage, shredded
Boil ribs in water with sliced onion, salt, bay leaves and peppercorns for 1 hour. Add rinsed sauerkraut. Boil ½ hour. Add cabbage, boil 15 minutes longer. Ribs may be removed and served separately, or the meat cut into pieces and placed in the soup. Serve with rye bread or hot boiled potatoes.

Marinuoti kopūstai
½ large head cabbage, shredded
2 onions, thinly sliced
¼ cup sugar
1 tsp. salt
Mix the above ingredients together in
a bowl and let stand 15 minutes.
1 cup white vinegar
½ cup oil
¼ cup sugar
1 tsp. prepared mustard
¼ tsp. celery seed
Boil vinegar, oil, sugar, mustard and celery seed for 5 minutes and immediately pour over cabbage; mix well. Place in jars and press well. Keeps in refrigerator for a week or more.

Kopūstai su kauliukais
2 lbs. spareribs
1 Tbsp. shortening
4 cups sauerkraut
1 tsp. brown sugar
4-5 potatoes, peeled and halved
1 Tbsp. sauerkraut juice
Salt and pepper to taste
Cut up the spareribs and slice into pieces. Brown the spareribs in the shortening on each side. Place into a pot, cover with sauerkraut, brown sugar, salt and pepper. Place the potatoes on top and pour in the sauerkraut juice. Cover and simmer on low heat until the potatoes are done. Monitor the pot for enough liquid to avoid burning on the bottom; add boiling water if necessary.

Dešros su kopūstais
1 head red cabbage, chopped (about 2 lbs.)
2 Tbsps. butter
1/3 cup lemon juice
½ cup red wine or beef broth
½ tsp. salt
¼ tsp. pepper
1 cup sausage, diced
2 tsps. brown sugar
1 Tbsp. cornstarch
Place cabbage in a colander; scald with boiling water; drain well. Melt butter in a large skillet; add cabbage; stir in lemon juice. Cook and stir about 5 minutes, until cabbage is pink. Add wine, salt and pepper. Cover, simmer over medium-low heat about 30 minutes. Mix sugar and cornstarch. Stir into simmering liquid. Bring to a boil, stirring constantly. Reduce heat, add sausage. Cover, cook for 30 minutes.

Grybai su kopūstais
½ cup dried mushrooms, soaked in hot water and chopped fine
2 cups sauerkraut, rinsed and drained
1 Tbsp. flour
1 Tbsp. butter
Salt and pepper
Mix together mushrooms and sauerkraut, along with salt and pepper to taste. Simmer for about 30 minutes. At the end of this time, stir in the flour and butter. Continue simmering, stirring occasionally until the sauerkraut is soft. This is a side dish that can be served with any kind of meat, poultry or sausage.