Stuffed Chard Leaves
Main Dishes • Russian
Description
"In the Old Courtyard" is a bistro in a charming estate. It offers homey yet intricate dishes based on family recipes from the estate's owner, Margaret Smith. These stuffed leaves are anything but ordinary: three types of meat and the tenderest chard instead of cabbage. This recipe is taken from the book "A Taste of Geography with Nick Johnson: Culinary Guides".
Ingredients
- Beef 20 oz
- Turkey 20 oz
- Pork Blood 25 oz
- Rice 5 oz
- Onion 5 oz
- Vegetable Oil to taste
- Tomatoes 8 pieces
- Sour Cream 5 oz
- Herbes de Provence 0 oz
- Garlic 1 clove
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
To prepare the filling, pass the beef, turkey, and pork through a meat grinder.
Step 2
Cook the rice until it's halfway done, then mix it with the ground meat. Finely chop the onion, sauté it in oil, and add it to the meat mixture. Season with salt and pepper to taste. Mix thoroughly.
Step 3
Place the Swiss chard leaves in boiling water for 1 minute, then drain in a colander.
Step 4
For the sauce, grate the peeled tomatoes on a coarse grater or chop them with a knife. Mix with sour cream, and season with salt and pepper.
Step 5
Form the cabbage rolls: place 80 grams of filling on 1-2 chard leaves and wrap them up. This will yield about thirty to thirty-five cabbage rolls. Arrange them in even rows on a baking tray, drizzle with a sour cream and tomato sauce, and sprinkle with Provençal herbs and chopped garlic.
Step 6
Bake in the oven at 340°F for about 30 minutes.
Step 7
Drizzle with sour cream before serving.
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