Stuffed Patience Dock Rolls

Clean and wash the patience dock leaves.

Remove the spine from the back of the leaf, see the picture.

Take 5-6 leaves at a time and sink for 2-3 seconds in a saucepan filled with hot water.

Do this with all the leaves, let drain in a colander.

While the leaves are cooling, prepare the filling.

Heat a little oil in a frying pan and cook the white and green onions, finely chopped.

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 over heat for another 1-2 minutes.

Grind the meat in the meat mincer.

Finely chop one bunch of parsley and one bunch of dill. Add to the meat.

Pour the cooked rice and onion mixture over the minced meat.

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

Place the patience dock leaf on the table, face down.

Place one tablespoon of filling on the end.

Roll up, with the sides inward.

The process is simple, my husband himself did it :)

As you wrap the rolls, arrange them in a heavy-bottomed pan, or a Dutch oven. 

It will take you about 30 minutes to wrap them all.

Pour enough water to cover and bring to the boil.

When they start to boil, turn down the heat and simmer for about an hour.

After this time, combine together one tablespoon of flour with one tablespoon of tomato paste, a little salt and half a glass of water.

Pour this mixture into the pot.

Shake the pot well, so that the sauce reaches deeper.

Let simmer for another ten minutes.

Optionally, sprinkle over with a little chopped parsley. Place the pot in the preheated oven at 150 degrees C for 20 minutes.

And you are done. Handle with care when serving (the 'sarmale' are very soft and tender).

I think you can also skip the baking, cooked over heat only will be very good as well.

They go very well with yogurt or sour cream.

Enjoy!