Stuffed Patience Dock Rolls

Stuffed Patience Dock Rolls

I really wanted 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 was time to make 'sarmale' with patience dock leaves. It was the season and the market was full of patience, green, beautiful and cheap.

I made this recipe some time ago and we were all very impressed. The patience dock rolls are very good, tender, they just melt into your mouth. I would call them "sarmale with spring taste". I warmly recommend this recipe.


Patience dock leaves
6 bunches
about 60 leaves, choose larger ones
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 used sweet pepper paste
Short grain rice
80 g
1 bunch
Fresh parsley
1 bunch
All-Purpose Flour
1 tbsp
Salt and pepper
1 tsp
to taste

Step by step


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.


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

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