Mangold (also known as chard or swiss chard), leaves are very soft, and when stuffed, they virtually melt in the mouth. If you cut the meat for stuffing with a knife instead of mincing it, you will get a noticeably tastier dish.
The ingredients for Stuffed Mangold Leaves
- 1 lb pork
- 2 carrots
- a stalk of celery, parsley
- 2 onions
- 0.2 lb cherry tomatoes
- 2 tablespoons tomato paste
- dried spices – marjoram, black pepper, oregano, rosemary
- a glassful of rice
- about 1 lb mangold leaves
- olive oil, salt
The recipe for Chard Rolls with Rice and Meat
- Cut meat into small cubes.
- Pour some oil into a stewing pot, enough to cover the bottom. Fry the meat, add cut-up onion, celery and parsley.
- Fry for a couple of minutes, add roughly grated carrot.
- In a couple of minutes add tomato paste and tomatoes.
- Stew for about 4 minutes and then add a glass of rice. Stew for a couple of minutes more, then turn off the heat. Add all the spices and salt to taste.
- Wash the leaves in running water, cut off the rough central stalk.
- Place a teaspoonful of stuffing on the edge of each part of the leaf and roll it up. Stuff all the leaves in this way and place them tightly into a wide pan.
- Pour in 2 glasses of salted water.
- Boil for about 30 minutes on low heat, then turn off the heat and leave them to stand for about 20 minutes.
- Serve hot with sour cream or yoghurt.