Black Cabbage Rolls

Name: Black Cabbage Rolls
Prep time: 90 min
Ingredients: 1 bunch of large kale leaves (boiled); 300 g minced meat; 1 cup of rice; 2 onions (grated); 3 tablespoons of butter; 1 teaspoon of salt; 1/2 teaspoon black pepper; 1/2 teaspoon chili pepper; Butter and tomato paste for topping

City

Zonguldak

Prep Time

90 min

Black cabbage rolls, the Black Sea version of vine leaf rolls, is the most labor-intensive and special dish of Zonguldak cuisine. Wrapped in thin corn porridge with minced meat filling or in its simple corn flour-only version, it is served after hours of cooking.

Ingredients

1 bunch of large kale leaves (boiled)
300 g minced meat
1 cup of rice
2 onions (grated)
3 tablespoons of butter
1 teaspoon of salt
1/2 teaspoon black pepper
1/2 teaspoon chili pepper
Butter and tomato paste for topping

Recipe

1
Blanch kale leaves briefly in boiling water and cool.
2
Prepare the stuffing by mixing minced meat, rice, grated onion, salt, black pepper and chili pepper.
3
Put a tablespoon of mixture on each leaf and wrap tightly.
4
Lay a few leaves on the bottom of the pot and arrange the stuffed grapes tightly.
5
Add enough water to cover it, cook over low heat for 45-50 minutes.
6
Serve with melted butter on top.