Stuffed Patience Dock Rolls

This recipe was automatically translated from Romanian. View original here
Stuffed Patience Dock Rolls

I had the urge to make some stuffed cabbage rolls this holiday season, I didn't have pickled cabbage and I didn't have time to go and buy it from safe sources, so it's time to make sarmale with patience dock leaves. Especially, because it is the season and the market is full of patience, green, beautiful and cheap.

I made this recipe some time ago and we were all very impressed - the rolls are very good, tender, they melt in your mouth, I would call them "sarmale with spring taste". I recommend them with great confidence, they are very, very delicious.

Ingredients

Patience dock leaves
6 bunches
about 60 pieces of leaves, choose to be large
Meat
1 kg
I used chicken (boneless and skinless thighs), you can also use pork
White onion
1 piece
Green onions
2 bunches
Sunflower oil
50 ml
Tomato paste
2 tbsp
I put sweet pepper paste
Short grain rice
80 g
Dill
1 bunch
Fresh parsley
1 bunch
All-Purpose Flour
1 tbsp
Salt and pepper
1 tsp
to taste

Step by step

1

The patience dock leaves are picked and washed.

Cut the spine on the back of the leaf, see in the picture.

2

Take 5-6 leaves at a time and release them in the pan with hot water for 2-3 seconds.

3

Do this with all the leaves, drain them in a sieve.

4

Prepare the filling until the leaves cool.

Heat a little oil in a frying pan and fry the finely chopped white and green onions in it.

5

Then add 1 tablespoon of pepper / tomato paste and 1 glass of water.

Mix well and simmer for 1-2 minutes.

6

Add the washed rice, mix well and leave on the fire for another 1-2 minutes.

7

Pass the meat through the mincer.

Finely chop 1 bunch of parsley and 1 bunch of dill, add to the meat.

8

In the meat mixture, add the one from the pan, rice with onion.

Add salt and pepper to taste and mix well (with your hands).

9

Place the stevia leaf on the table, face up.

On the edge put 1 tablespoon of filling.

10

And roll with the side edges inward.

The process is simple, it was executed by my husband :)

11

Along the way, arrange them in a pan with a thick bottom, or tuci.

12

It will take you about 30 minutes to complete them.

Pour enough water to cover them and bring to a boil.

When it starts to boil, turn down the heat and leave for about 1 hour.

13

After this time dissolve 1 tablespoon of flour with 1 tablespoon of tomato paste, a little salt and half a glass of water.

14

Pour this mixture into the pan with the boiled cabbage rolls.

15

Shake the pan well, so that the sauce penetrates deeper into the sarmale.

Let it boil for another 10 minutes.

16

Optionally, sprinkle a little chopped parsley over the prepared cabbage rolls and put the pan in a preheated oven at 150 degrees for 20 minutes.

17

And ready, with care (the sarmales are very soft and tender) you can serve them.

I think you can and do not put them in the oven, they are very good and cooked.

18

I go very well with yogurt or sour cream.

Good appetite!

Quantity: 2 kg
Prep time: 120 min
Difficulty: intermediate
Ready in: 60 min
Publish date:

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