Description
Unusually juicy and tender, and stuffed chard leaves (stemmed or leaf beet) is perfect for a family lunch. I was incredibly struck by this vegetable : surprisingly easy to grow it in the garden, let alone cook from it all a pleasure. In General, I advise everyone!!! You will not regret it for sure!!!
Ingredients
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Minced meat
400 g
-
Figure
100 g
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Onion
3 piece
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Garlic
2 tooth
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Greens
1 coup
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Beetroot leaves
12 piece
Cooking
First, boil the rice until half ready, mix it with ground beef that we already finely cut onion, garlic and herbs. The whole mass of salt, pepper and mix well. Now accepted for the chard: gently tear off the leaves of the chard from the stalks and also neat ( not torn) wash them under running water.
Now take one leaf, put it on the Board (like the underside of a leaf to itself) and upload a lot of meat. Bend the edges of the leaf so...
Now the bottom edge...
And finally the top, here's the envelope we get...
Do with all the leaves and put them in a deep pot, only curved edges down ( otherwise will unfold!). Next, pour the contents of the pan with water (up to the last layer of cabbage) added to the water or salt universal condiment you like me to put the umbrella dill.
Now put the pot on top of cabbage saucer, and the saucer put a jar of water. You need to create a light press. Here's a design we came up with.
Put the pan on the stove on medium heat. Cook for approximately 30 minutes. Everything!!!
Very tasty to eat with sour cream! MMMM... delicious... juicy... tender... of vkusnoe... Sorry no photos of the finished stuffed cabbage, but we were so excited by the process of eating, he forgot about the camera. ALL A PLEASANT APPETITE!!!
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