Delicious "lazy" version of the traditional Lithuanian balandeliai recipe. It has all the comfort of the original stuffed dish with less work, and it tastes even better the next day!
In a large cast-iron or a sauté pan with a lid, heat the oil over medium heat. Add the onions and grated carrot and sauté until vegetables begin to soften.
Add the cabbage and sauté, occasionally stirring, about 5 minutes.
Meanwhile, in a medium bowl, mix ground beef with chopped onions, rice, egg, salt, black pepper, paprika, garlic powder, and nutmeg. Shape the meat mixture into meatballs and place over cabbage.
In a small bowl, mix the water, tomato paste, ketchup, sour cream, and heavy cream; season with salt and pepper to taste.
Pour the mixture over the meatballs, cover the skillet with a lid and simmer for 45 minutes over medium-low heat, turning the meatballs halfway through cooking.
Sprinkle with chopped parsley before serving, if desired.
Notes
Swap the beef with shredded turkey or chicken for a leaner option.
Substitute the rice with quinoa for lower carbs.
Shape the meatballs as large or small as you like.
Cast iron is oven-safe (make sure the lid is too), so you can move it from the stovetop directly into the oven. It will cook everything evenly and eliminate turning the meatballs half-way through the cooking.