Balandėliai or little pigeons are Lithuanian versions of cabbage rolls. Probably brought to Lithuania by the Tatars in the 14th or 15th century, balandėliai consist of boiled cabbage leaves filled with a mixture of minced pork or beef, cooked rice, raw eggs, garlic, onions, and bell peppers.

Seasoned with salt and pepper and flavored with tomato juice, the balandėliai are brought to a boil and then left to simmer on the stove until tender. They make a perfect option for a hearty lunch and are best enjoyed mixed with sour cream.