Classic Lithuanian Balandėliai: Savory Cabbage Rolls

Carefully remove the core from the cabbage. Place the whole cabbage in a large pot of boiling water and cook for 10-15 minutes, or until the outer leaves are pliable enough to peel off. Gently peel off 12-15 large leaves, trimming any thick veins. Set aside.

In a large bowl, combine the ground pork, ground beef, uncooked rice, 1/2 of the chopped onion, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to ensure all ingredients are evenly distributed.

Place about 1/4 cup of the meat and rice mixture onto the base of each cabbage leaf. Fold in the sides of the leaf, then roll it up tightly from the bottom to form a compact roll.

In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium heat. Add the remaining 1/2 chopped onion and sauté for 5 minutes, or until softened. Stir in the crushed tomatoes, beef broth, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a simmer.

Carefully arrange the cabbage rolls seam-side down in the simmering tomato sauce. Ensure they are submerged. Cover the pot and bake in a 350°F/175°C oven for 1 hour and 45 minutes, or until the cabbage is very tender and the meat is cooked through.