Stuffed spinach leaves
Stuffed spinach leaves - a special, flavorful, and colorful recipe that combines tradition with a touch of innovation. These stuffed leaves are an excellent choice for festive meals, as well as for everyday occasions, bringing a breath of freshness and health to your table. Together, we will explore each step of this recipe, ensuring you achieve a perfect result worthy of praise.
Preparation time: 30 minutes
Cooking time: 35 minutes
Total time: 65 minutes
Number of servings: 5
Ingredients:
For the stuffed leaves:
- Beef: 250 g
- Pork: 150 g
- Fresh spinach: 1.3 kg
- Onion: 75 g
- Lard or oil: 25 ml
- Rice: 100 g
- Sour cream: 100 g (for serving)
- Lemon salt: 1 g
- Fresh dill: 1 bunch
- Salt and pepper to taste
For the sauce:
- Lard or oil: 50 ml
- Flour: 50 g
- Onion: 75 g
- Celery root: 50 g
- Borscht or lemon salt: 500 ml / 1 g
- Fresh dill: 1 bunch
- Salt and pepper to taste
Recipe history:
Stuffed leaves are a traditional dish, loved in many cultures, symbolizing gathering and hospitality. Whether made with cabbage leaves or, in our case, spinach leaves, they are always a symbol of warmth and love for cooking. Spinach, in particular, adds a touch of freshness and extra nutrients, making this recipe not only delicious but also healthy.
Preparing the stuffed leaves:
1. Preparing the meat: Start by washing the beef and pork. Cut it into small pieces and grind it through a meat grinder. This step is crucial, as a fine texture will allow the stuffed leaves to hold together well and have an evenly distributed flavor.
2. Preparing the spinach: Clean the spinach of stems, wash it well under cold running water, and then blanch it in boiling water with lemon salt. This technique will help the spinach retain its vibrant color and nutrients. Blanching takes about 2-3 minutes, after which let it cool and drain.
3. Preparing the onion: Clean and finely chop the onion. Blanch it in boiling water for 2 minutes, then drain and cool it in cold water. This step will help remove the strong taste of the onion, leaving only a delicate aroma.
4. Mixing the ingredients: In a large bowl, combine the ground meat, washed rice, blanched onion, finely chopped fresh dill, salt, and pepper. Mix well until you achieve a homogeneous mixture.
5. Forming the stuffed leaves: Take a spinach leaf, place a tablespoon of the meat mixture, and carefully wrap it, forming a stuffed leaf. Make sure they are well sealed to avoid opening during cooking. Place the stuffed leaves in a pot, leaving a little space between them to allow steam to circulate.
Preparing the sauce:
1. Sautéing the onion: In a pan, heat 50 ml of lard or oil. Add the chopped onion and grated celery. Sauté for 5-6 minutes, stirring frequently.
2. Preparing the sauce: Dissolve the flour in 50 ml of cold water and add it over the sautéed onion. Mix well and continue to cook for 10 minutes, until the sauce thickens. Add the borscht or lemon salt, salt, and pepper to taste. This sauce will add a rich flavor to the stuffed leaves.
Finalizing the dish:
1. Boiling the stuffed leaves: Pour the prepared sauce over the stuffed leaves, ensuring they are covered. Simmer on low heat for 25 minutes. Add the chopped fresh dill and simmer for another 5 minutes.
2. Serving: The stuffed leaves are served hot, with sour cream on top. This combination enriches the flavor and adds a creamy touch to the dish.
Practical tips:
- You can use various types of meat, such as chicken or turkey, for a lighter version.
- Try adding a teaspoon of tomato paste to the meat mixture for a more intense flavor and color.
- If you want to make the stuffed leaves even healthier, you can replace the rice with quinoa or bulgur.
- These stuffed leaves can also be adapted for vegans by replacing the meat with a combination of mushrooms and chopped vegetables.
Frequently asked questions:
- Can I use frozen spinach? Yes, frozen spinach is an excellent option. Make sure to thaw it and drain any excess water before use.
- What other side dishes can I serve? These stuffed leaves can be accompanied by a cabbage salad or warm polenta.
- How can I store the stuffed leaves? You can store uneaten stuffed leaves in the refrigerator in an airtight container for 2-3 days. They can be reheated in the oven or in a pan.
Calories and nutritional benefits:
Stuffed spinach leaves are an excellent source of protein, vitamins, and minerals. Spinach is rich in iron, calcium, and vitamins A and K, while the meat provides high-quality protein. A serving of stuffed leaves has approximately 350-400 calories, depending on the ingredients used and the portions of sour cream.
These stuffed spinach leaves are more than just a simple dish; they are a culinary experience that brings together tradition and innovation. By sharing this recipe with your loved ones, you will bring not just a dish to your table, but also unforgettable moments. Enjoy every bite and relish the joy of cooking!
Ingredients: For 5 servings: beef - 250 g, pork - 150 g, spinach - 1.3 kg, onion - 75 g, lard/oil - 25 g (ml), rice - 100 g, sour cream - 100 g, lemon salt - 1 g, fresh dill - 1 bunch, salt and pepper to taste. For the sauce: lard/oil - 50 g (ml), flour - 50 g, onion - 75 g, celery root - 50 g, broth/lemon salt - 500 ml/1 g, fresh dill - 1 bunch, salt and pepper to taste.
