Dolma with Veal in Nasturtium Leaves

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

If nasturtium has grown in the garden, why not make dolma from it? After all, there are no authentic restrictions on this — in the Caucasus, dolma is wrapped not only in grape leaves but also in mulberry and cabbage leaves, just like stuffed cabbage. Nasturtium leaves have proven to be great: they are thin but do not tear. A slight bitterness remains even after cooking, unlike what happens with arugula, which tends to lose its flavor completely. To be on the safe side, place a layer of chopped tomatoes at the bottom of the pot so that the delicate leaves do not stick and burn.

Ingredients

Nasturtium leaves - 32 pieces
Veal Mince - 4.2 oz
Boiled White Round Rice - 2.1 oz
Tomatoes - 1 piece
Onion - ½ heads
Cinnamon - a pinch
Garlic - 1 clove
Lemon - ½ pieces
Parsley - 3 sprigs
Salt - to taste
White Pepper (whole) - to taste

Step by Step guide

Step 1

Rinse the rice and cook it until tender.

Step 2

Cut the tomato in half. Grate one half, making sure to leave the skin in your hand.

Step 3

Finely chop the onion.

Step 4

Remove the leaves from the parsley and chop them.

Step 5

In a bowl, combine the minced meat, rice, grated tomato, and onion.

Step 6

Add cinnamon, salt, and pepper, and mix the filling.

Step 7

Place a smooth side down on the nasturtium leaves and put 1 teaspoon of filling in the center of each. Fold them into little envelopes about the size of a pinky finger.

Step 8

Slice the remaining half of the tomato into rounds and arrange them in a single layer at the bottom of the pot to prevent the stuffed cabbage from sticking.