​Remove any damaged outer leaves from your head of cabbage and run it under cold tap.

Place the whole cabbage stalk side down in a big pot and pour boiling water over it, so it is submerged at least up to ⅔.

Boil the cabbage for 10 minutes over low-medium heat, and then turn it upside down using two forks, taking care not to splash yourself with hot water.

Using a sharp knife, cut the leave at the stalk and wiggle the outer leaves to separate them from the head. Take the leaves out into a large bowl.

Turn the head around again and boil for a few minutes until your outer leavesa can be separated again. Keep going until your leaves are too small and tough.

TIP: if after separating all the cabbage leaves, they still feel very stiff, place them back into the boiling water for a few minutes to soften further and become more flexible.

Leave the leaves to cool down enough to be abel to handle with your hands.

Using a sharp pairing knife, cut the hard thick stalks of each cabbage leaf thicker part of the stem from each cabbage leaf. Simply run the knife flat across to make the thickness of the stalk the same as the rest of the leaf.

We use 14-16 leaves for the amount of pork filling in this recipe.

In a large bowl, mix the ground pork, rice, salt and black pepper until well combined. This meat mixture can be fruther flavoured with vegeta (Eastern European all-purpose seasoning) or dried parsley.

Arrange individual leaves on a clean kitchen surface like bowls. Spoon the meat stuffing into each cabbage leaf. Then roll the filling into the cabbage leaves as if you are shaping a burrito (fold one side of the cabbage leaf over, then fold in the sides and wrap it into a roll).

Spray the cabbage rolls with some water, then roll them in all-purpose flour. Heat a large skillet over medium heat with some oil or butter. Sear the cabbage rolls on both sides until they're lightly browned.

Scatter a third of the grated carrots and onions on the bottom of a large pot (large enough to fit all the cabbage rolls and potatoes). Snuggly arrange the bottom layer of the cabbage rolls adding potatoes to fill the gaps in between them.

Scatter another third of the carrots and onions and then arrange a second layer of cabbage rolls and potatoes. Finish with the remaining carrots and onons.

Mix the stock with tomato paste and pour the mixture over the cabbage rolls. Note that you may beed more or less stock depending on the size an shape of the pot you're using. The cabbage rolles should be ⅔ way submerged.

Spoon small dots of sour cream on top. Cover the pot with a lid, set it over medium-high heat and bring it to a boil. Then reduce the heat to low and cook Balandeliai for approximately 50-60 minutes.

Serve 2-3 balandeliai per portion with a couple of potatoes, and a few tablespoons of tomato sauce. Add a generous amount of creme fraiche on each cabbage roll too!