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Nothing pleases the heart of my big little baby more than coming home from school to find her favorite delicious rolls, rolled stuffed swiss chard and cabbage for dinner.
Roll your sleeves up and enjoy these rolls, it's the season.
Ingredients:
Green swiss chard
1 cabbage
Pearl white rice
Ground beef
1 chopped onion
Salt, to taste
1 tbsp seven spices
1 tbsp dry mint
5 minced garlic
3 lemon juice
Preparation:
Separate the leaves of the swiss chard and the cabbage. (The best way to seperate the leaves of a cabbage is by placing it in hot boiling water and work your way out by seperating each leaf by itself) * Cook the cabbage leaves for 20 minutes. Remove from heat, set aside
Turn off the stove
Immerse the swiss chard in boiling water as well (each leaf for about 10 seconds. This will help soften the leaf before rolling)
*Do not cook the swiss chard leaves
Place in a colander with the separated cabbage leaves
For the filling:
In a bowl, mix uncooked rice with beef, chopped onion, salt and seven spices. (1 cup ground beef for half a cup rice)
Prepare your leaves
Place the filling on each leaf, about 1 tbsp rice and beef mix on each leaf. Roll without tucking the ends
Place your rolled greens in a pot. Add a lid on top of your rolled greens smaller in size than your actual pot (This prevents leaves from unrolling)
Add water to barely cover your leaves. Add salt, dry mint, garlic, and lemon juice
Cook for about an hour on low heat
Serve with yoghurt and pita bread
Sahtein/ Enjoy
Roll your sleeves up and enjoy these rolls, it's the season.
Ingredients:
Green swiss chard
1 cabbage
Pearl white rice
Ground beef
1 chopped onion
Salt, to taste
1 tbsp seven spices
1 tbsp dry mint
5 minced garlic
3 lemon juice
Preparation:
Separate the leaves of the swiss chard and the cabbage. (The best way to seperate the leaves of a cabbage is by placing it in hot boiling water and work your way out by seperating each leaf by itself) * Cook the cabbage leaves for 20 minutes. Remove from heat, set aside
Turn off the stove
Immerse the swiss chard in boiling water as well (each leaf for about 10 seconds. This will help soften the leaf before rolling)
*Do not cook the swiss chard leaves
Place in a colander with the separated cabbage leaves
For the filling:
In a bowl, mix uncooked rice with beef, chopped onion, salt and seven spices. (1 cup ground beef for half a cup rice)
Prepare your leaves
Place the filling on each leaf, about 1 tbsp rice and beef mix on each leaf. Roll without tucking the ends
Place your rolled greens in a pot. Add a lid on top of your rolled greens smaller in size than your actual pot (This prevents leaves from unrolling)
Add water to barely cover your leaves. Add salt, dry mint, garlic, and lemon juice
Cook for about an hour on low heat
Serve with yoghurt and pita bread
Sahtein/ Enjoy