Kale Leaf Dolma
Vegetable dolma wrapped in kale leaves with onion, carrot, celery root and spices, made without rice or sweet sauces.
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Inventory: Mixer, Blender
408
Servings: 4 (1 serving ≈ 164 gram)
Digestion time: 3 hour
Boil the kale leaves in salted water for 3–4 minutes until pliable. Dice the onion, grate the carrot and celery root, sauté in olive oil, then season.
Wrap the filling in the kale leaves, place in a saucepan, add the water and braise covered for 15–20 minutes. Serve warm or chilled; omit the sweet sauces from the source.
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