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.

Ingredients
Patience dock leaves
6 bunches
about 60 leaves, choose larger ones
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 used 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
Step 1

Clean and wash the patience dock leaves.

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

Stuffed Patience Dock Rolls - Step 1
Step 2

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

Stuffed Patience Dock Rolls - Step 2
Step 3

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

Stuffed Patience Dock Rolls - Step 3
Step 4

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.

Stuffed Patience Dock Rolls - Step 4
Step 5

Add 1 tablespoon of pepper / tomato paste and 1 glass of water.

Mix well and simmer for 1-2 minutes.

Stuffed Patience Dock Rolls - Step 5
Step 6

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

Stuffed Patience Dock Rolls - Step 6
Step 7

Grind the meat in the meat mincer.

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

Stuffed Patience Dock Rolls - Step 7
Step 8

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

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

Stuffed Patience Dock Rolls - Step 8
Step 9

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

Place one tablespoon of filling on the end.

Stuffed Patience Dock Rolls - Step 9
Step 10

Roll up, with the sides inward.

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

Stuffed Patience Dock Rolls - Step 10
Step 11

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

Stuffed Patience Dock Rolls - Step 11
Step 12

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.

Stuffed Patience Dock Rolls - Step 12
Step 13

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

Stuffed Patience Dock Rolls - Step 13
Step 14

Pour this mixture into the pot.

Stuffed Patience Dock Rolls - Step 14
Step 15

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

Let simmer for another ten minutes.

Stuffed Patience Dock Rolls - Step 15
Step 16

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

Stuffed Patience Dock Rolls - Step 16
Step 17

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.

Stuffed Patience Dock Rolls - Step 17
Step 18

They go very well with yogurt or sour cream.

Enjoy!

Stuffed Patience Dock Rolls - Step 18
Quantity: 2 kg ()
Prep time:
120 min
Difficulty: intermediate
Ready in: 60 min