Veal Dolma in Nasturtium Leaves
4 servings
45 minutes
If you have nasturtium growing in your garden, why not make dolma from it? Especially since there are no authentic restrictions on this matter - in the Caucasus, dolma is rolled not only from grape leaves, but also from mulberry and cabbage leaves, like stuffed cabbage rolls. Nasturtium leaves have proven themselves to be great: thin, but do not tear. And a slightly noticeable bitterness remains with them even after heat treatment, and does not disappear without a trace, as happens, for example, with arugula. To be on the safe side , put a layer of chopped tomatoes on the bottom of the pan, then the tender leaves will definitely not fry to it.
1
Wash the rice and boil until cooked.
- Short-grain (round) rice: 60 g
2
Cut the tomato in half. Grate one half so that the skin remains in your hand.
- Tomatoes: 1 piece
3
Chop the onion finely.
- Onion: 0.5 head
4
Tear off the leaves of the parsley and chop them.
- Parsley: 3 sprigs
5
Combine minced meat, rice, grated tomato, and onion in a bowl.
- Ground veal: 120 g
- Short-grain (round) rice: 60 g
- Tomatoes: 1 piece
- Onion: 0.5 head
6
Add cinnamon, salt, pepper, and mix the minced meat.
- Cinnamon: pinch
- Salt: to taste
- Ground white pepper: to taste
7
Place 1 teaspoon of filling in the center of the nasturtium leaves (with the smooth side down). Fold them into little envelopes.
- Nasturtium leaves: 32 pieces
- Ground veal: 120 g
8
Slice the remaining half of the tomato into rounds and lay them in a single layer at the bottom of the pot to prevent the cabbage rolls from burning.
- Tomatoes: 1 piece
9
Place the cabbage rolls in the pot.
- Nasturtium leaves: 32 pieces
10
Cut the garlic in half and place it in the gaps between the cabbage rolls.
- Garlic: 1 clove
11
Sprinkle with lemon juice and pour about 0.5 cup of water.
- Lemon: 0.5 piece
- Tomatoes: 1 piece
12
Press the cabbage rolls with a plate so they don't unravel.
13
Cover the pot with a lid and simmer the cabbage rolls over medium heat for about 1 hour, adding water as needed.
14
Serve with sour cream or matsoni.
