Ingredients:
- 3 bunches of Swiss or any chards or any similar green leafy vegetable. We’ll make about 26-30 stuffed ones.
- 1/3 cup oil
- 1 lbs ground meat
- 10 Tbsp uncooked white rice
- 3 times amount of water than rice = 30 Tbsp
- 1 onion
- 1 pepper
- 4-5 cloves garlic
- 150g carrots
- 50g ketchup
- 1 egg
- salt, pepper, spices to taste
Instructions:
- Boil 2 quarts of water.
- Cut the stems up to where the leave starts.
- If the stems are too thick, fold the leaf following the stem. Cut the thick part carefully, you don’t want two halves. Just thin the thick stem, but keep the leaf intact.
- Boil the leaves for about 45 seconds to a minute. They’ll be wilted and easy to work. Don’t overcook for more than a min.
- Set them aside on top of each other.
- Chop the pepper, onion, carrot.
- Add them to a pot, add 1/3 cop oil, mix and saute until almost all of the water is evaporated on medium heat.
- Add the meat, cook until brown.
- Add spices, ketchup and rice.
- Cook for another minute.
- Move aside to cool about 30 seconds, add a whole egg and mix well.
- Take one leaf, stem at the bottom, add about 1 Tbsp or more on each leave, depending on the size.
- Fold from left to right and then top towards bottom.
- Snuggle in 9″x14″ pan. Do not oil the pan, leave as-is.
- You’ll have about 26-30 of these.
- Add 30 Tbsp water.
- Baked covered with foil for 1 hr on 400F, then another 10-15 mins uncovered.
