Cabbage rolls in tender chard leaves
6 servings
180 minutes
"Na Starom Dvor" is a tavern in the Stepanovskoye-Volosovo estate. Homemade, but complex food based on family recipes of the estate owner Margarita Vasilyeva. Cabbage rolls are far from ordinary: three types of meat and the most tender chard instead of cabbage. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides.
1
To prepare the minced meat, pass beef, turkey, and pork through a meat grinder.
- Beef: 600 g
- Turkey: 600 g
- Pork: 700 g
2
Boil the rice until half-cooked and mix it with the minced meat. Finely chop the onion, fry it in oil, and add it to the meat mixture. Season with salt and pepper to taste. Mix thoroughly.
- Rice: 150 g
- Onion: 200 g
- Vegetable oil: to taste
- Salt: to taste
- Ground black pepper: to taste
3
Place the chard leaves in boiling water for 1 minute and drain in a colander.
- Tomatoes: 8 pieces
4
Peel the tomatoes and grate them on a coarse grater or chop with a knife. Mix with sour cream, add salt and pepper.
- Tomatoes: 8 pieces
- Sour cream: 100 g
- Salt: to taste
- Ground black pepper: to taste
5
Prepare cabbage rolls: place 80 grams of minced meat on 1-2 chard leaves and wrap them. You will get thirty to thirty-five rolls. Arrange them in even rows on a baking sheet, pour with sour cream-tomato sauce, and sprinkle with Provençal herbs and chopped garlic.
- Beef: 600 g
- Turkey: 600 g
- Pork: 700 g
- Herbes de Provence: 5 g
- Garlic: 1 clove
6
Bake in the oven at 170 degrees for about 30 minutes.
- Sour cream: 100 g
7
Serve with sour cream.
- Sour cream: 100 g
