Stuffed Patience Dock Rolls

The patience dock leaves are picked and washed.

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

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

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

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.

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

Mix well and simmer for 1-2 minutes.

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

Pass the meat through the mincer.

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

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).

Place the stevia leaf on the table, face up.

On the edge put 1 tablespoon of filling.

And roll with the side edges inward.

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

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

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.

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

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

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

Let it boil for another 10 minutes.

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.

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.

I go very well with yogurt or sour cream.

Good appetite!