Main Dishes
Cabbage Rolls (Balandėliai)
Rumšiškės Museum (c) 2002 By: Carol Luschas
1 lg. (4 lbs.) green cabbage
2 1/2 lbs. ground meat (mix pork, veal and beef)
2 c. cooked white rice
2 eggs
1 med. onion, diced
1 tbsp. salt
1/2 T ground black pepper
1 med. green bell pepper, seeded and sliced
1 (16 oz) can stewed tomatoes
1 (11oz.) can condensed tomato soup
1 bay leaf, crushed
1 tsp. basil
2 1/2 lbs. ground meat (mix pork, veal and beef)
2 c. cooked white rice
2 eggs
1 med. onion, diced
1 tbsp. salt
1/2 T ground black pepper
1 med. green bell pepper, seeded and sliced
1 (16 oz) can stewed tomatoes
1 (11oz.) can condensed tomato soup
1 bay leaf, crushed
1 tsp. basil
- With a sharp knife, cut deep around stem of cabbage.
- Place stem in large kettle with 2 inches of water, cover and bring to a boil.
- As leaves start to wilt, removed with fork to colander and drain.
- Gently pull leaves apart. You will need 25 leaves.
- Chop some of the remaining cabbage to get 1/2 cup; set aside.
- Combine ground meat, rice, eggs, onion, salt, and pepper; knead well with hands.
- Put about 1/4 cup meat mixture in each large leaf, slightly less in smaller leaves.
- Fold in sides and roll up to make bundles.
- Place each cabbage roll seam side down in Dutch or roasting pan.
- Top with green pepper, reserved chopped cabbage, tomatoes, and tomato soup, bay leaf and basil.
- Cover and bake at 350F for about 2 hours or until tender and flavors are blended.
- Serve with boiled or mashed potatoes and sour cream, if desired.
Meat Dumplings (Virtiniai)
Virtiniai By: Carol Luschas
1 lb. ground pork
1 onion, chopped
1 egg beaten
2 tbsp. bread crumbs
1 tsp. salt
1 tsp. pepper
1 Tbsp butter
6 c. flour
1 c. butter
2 eggs, slightly beaten
3. tbsp. sour cream
1 1/4 c. water
1 tsp. salt
This recipe is from Virginia Sakalas Mikenas and Ramune Sakalas Jonaitis. Treasures of Lithuanian Cooking 2002.
1 onion, chopped
1 egg beaten
2 tbsp. bread crumbs
1 tsp. salt
1 tsp. pepper
1 Tbsp butter
- Saute chopped onion in butter and add ground meat with egg and spices.
6 c. flour
1 c. butter
2 eggs, slightly beaten
3. tbsp. sour cream
1 1/4 c. water
1 tsp. salt
- In a large bowl, cut butter into flour until crumbly.
- Make a well in center of the mixture; add beaten eggs, sour cream, salt, and water into the well.
- Mix; and knead dough on a floured board until pliable.
- Let rest covered for 1 hour.
- Divide dough in quarters; roll out on a floured board until thin.
- Cut out 3-inch rounds with cookie cutter or a glass dipped in flour.
- Place a teaspoon of the meat filling in each.
- Fold over and seal the edges.
- Drop each dumpling gently into salted boiling water and simmer about 10-15 minutes.
- Remove dumplings with a slotted spoon.
- Serve with melted butter, sour cream and crispy bacon.
This recipe is from Virginia Sakalas Mikenas and Ramune Sakalas Jonaitis. Treasures of Lithuanian Cooking 2002.
Potato Bake (Kugelis)
1 lb bacon chopped
3 small onions, chopped
1 (12 oz.) can evaporated milk
5 lbs. potatoes, peeled
6 eggs, well-beaten
1 c. flour
2 tsp. salt
1 lb bacon chopped
3 small onions, chopped
1 (12 oz.) can evaporated milk
5 lbs. potatoes, peeled
6 eggs, well-beaten
1 c. flour
2 tsp. salt
- In a small skillet, saute bacon and onions until slightly crisp. (Do not drain)
- Add can milk and set aside.
- Grate potatoes into a large bowl. (If using a food processor, grate through twice for a fine texture.)
- Add bacon mixture and the reaming ingredients to grated potatoes; combine
- Pour mixture into a well greased 9"X13" pan to a depth of 2-21/2 inches. (It will rise due to the eggs.)
- Bake in 400 F for 1 hour.
- Let rest for 10 minutes before cutting into squares.
- Serve hot with plenty of sour cream.
Sausage with Red Cabbage (Dešros su Kopūstais)
1 head red cabbage, chopped (about 2 pounds)
2 tbsp. butter
1/3 c. lemon juice
1/2 c. red wine or beef broth
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. brown sugar
1 tbsp. cornstarch
3/4 c. sausage, cut into chunks
1 head red cabbage, chopped (about 2 pounds)
2 tbsp. butter
1/3 c. lemon juice
1/2 c. red wine or beef broth
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. brown sugar
1 tbsp. cornstarch
3/4 c. sausage, cut into chunks
- Place cabbage in a colander; scald with boiling water; drain well.
- Melt butter in a large skillet; add cabbage; s stir in lemon juice.
- Cook and stir about 5 minutes, until cabbage is pink.
- Add wine, salt, 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.