Diet Swiss chard cabbage rolls (recipe for Steba DD1)

Diet Swiss chard cabbage rolls (recipe for Steba DD1)

Category: Meat dishes

Ingredients
Chard leaves without stems	15 pcs
Veal / ground beef / any ground meat to taste	500 g
Carrot	1 piece, medium
Bulb	1 piece, large
Pepper	2 pcs
Zucchini	1 pc, milk
Rice (for a more satisfying option)	Optional, you can not use
Garlic	3-4 cloves
Spices to taste
Tomatoes withered with spices	6-8 halves

Cooking method

• As usual, during the ripening period of vegetables, we start hysterical: what to do with the harvest ?!
• I bring to your attention a very simple and quick recipe for a second course or preparation for the winter in the freezer. I know that there are similar recipes on the forum, I suggest an option for the Shteba pressure cooker.
• Chop the veal with a sharp knife into minced meat or take ready-made minced meat that suits you for taste or dietary considerations.
• Cut the sun-dried tomatoes into small pieces, finely chop the garlic, add to the minced meat.
• Season with salt (I have salt with lemon zest, allspice, parsley, mint), pepper, add rice (optional), leave to infuse.
• Cut the carrots, onions, bell peppers into strips, crush and chop the garlic, send to sauté in the Shteba bowl in the "Roasting" program in vegetable oil.
• Cut the zucchini into strips.
• As the vegetables in Stebe are salted, add the zucchini and wait for the zucchini to soften and decrease in size. This is necessary so that the filling in stuffed cabbage rolls during heat treatment does not greatly decrease in size.
• Mix vegetable sautéed and minced meat.
• 
• Wrap the minced meat in Swiss chard leaves. If the petioles are crunchy, cut them slightly with a knife.
• Put stuffed cabbage rolls into the bowl of Shteba.
• 
• Pour in water, broth, tomato juice - according to your taste. In my case, it is filled with water.
• Add spices to taste - I have a laurel leaf, peppercorns, whole coriander, salt.
• Simmer on the "Vegetables" program for 10-15 minutes, pressure 0.7. You can let it sweat a little after the end of the program, since the recipe is with meat.
• 
• Serve with sour cream.

The dish is designed for

15 pcs

Note

If you use lean meat, do not add cereals and do not get carried away with browning, this recipe can be considered a dietary one. At the time of the shooting, I had the option with rice and serving with thick curdled milk. I also sometimes add barley, wheat grits to minced meat or do without it altogether.

I leave fresh chard leaves on the table in the evening so that they lose their turgor and so that they do not have to pour boiling water over them for this. If you have a different algorithm, use it.

I freeze the leaf stalks and then use them in soup. I don't add stuffing to stuffed cabbage rolls, because for me it turns out very beetroot.

For freezing, I do the same thing, only I put the cabbage rolls on a tray, freeze it on it, then put the ice cabbage rolls in bags.

Yes, such stuffed cabbage can be cooked in a saucepan, it will also be delicious. But it is in Shteba that I especially like them: due to the fact that heat treatment under pressure, it passes faster in time, the color of the Swiss chard leaf, red streaks are preserved. The dish for my household looks more elegant and appetizing.

Bon appetit and good preparations!

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[Tricia]

Tricia, Nastena, thanks for the recipe, I just got green chard, now I know what I'll make of it

[BabaGalya]

BabaGalya, to your health!
We all the time racked our brains, where to attach this chard ?! And shoved into twists and pies. And then came the period of diets ... and the ever-losing ones rejected Swiss chard in their pies. This is how the meat and vegetable recipe for these Swiss chard cabbage was born. In Shtebe, it takes minutes to prepare. And they behave well in freezing.
And in winter they smell like that in summer!

We will stay.

Nastya, I do the same stuffed cabbage rolls from Swiss chard. My husband likes it better than cabbage.
But I freeze the leaves for the winter, and in the winter I make stuffed cabbage rolls from them.
Well done for laying out the recipe.

[Tricia]

Tricia, Nastya, thanks for the recipe !! I love Mongold!

Oh .. and who is this chard? ......

[Natalia-65, Natasha]

Natalia-65, Natasha, thanks for stopping by!
I am half-ready stuffed cabbage rolls for my husband - so that I can quickly prepare a normal meal for myself. The leaves themselves were also frozen, but they cannot be stored normally: after defrosting, nothing can be wrapped in them ... maybe it is necessary in containers so that they do not break ...

Masinen, Masha, thanks for your attention to the recipe! It is clear that it is elementary, and you will not find chard lovers in the daytime with fire - it is quite specific.
Natusichka, it is, roughly speaking, beetroot. There are white and red forms - bright petioles, healthy burdock leaves, a taste close to beets, but there is no root crop. In Russia, not so long ago they began to grow it, in my mother's dacha it appeared like a salad 10 years ago. It grows briskly, the leaf is rich. But ours don't like it as a raw salad. Or you need to take only the youngest leaves. So we twist cabbage rolls with him, while cabbage is banned for dietary reasons.

My Swiss chard has grown, but what else to do, besides soup and salads, I haven’t come up with. Now I'll try your recipe! Moreover, you can also freeze!

[EEV]

EEV, Evgeniya, thanks for stopping by!
We got very good stuffed cabbage rolls for our taste. Although I like it more with cabbage, but when there is nowhere to put the Swiss chard, you can also use it with chard. For cabbage, then the whole year is still ahead.

[Nastenka,]

Nastenka,thanks for enlightening!
I am sure this is a very useful product!
We have not yet met this. But I think that since you have it, then we will have it. After all, the beet is growing! Well, that is, beets ....

The recipe is new to me. Anastasia, thank you. My friend bakes khychiny with tops. I have already filled the entire freezer to capacity for the winter. Yesterday, a friend gave birth to a baby, and until the last she baked pies with a big belly, we feel sorry for her, we don't say it; but she's trying for us. The pies are so warm, dear. I'll show you your recipe, Anastasia, I think she will like it.

I would love to try such a Holubchik, but mnu does not have a magold ?! I'll believe it's delicious! Thanks for the recipe, Nastenka!

The leaves themselves were also frozen, but they cannot be stored normally

Nastya, I put them in a pile of leaf to leaf in portions and in a bag. I put it in the freezer without folding. And in winter I take it out, let it unfreeze and twist it right on the pile. If it seems that one leaf is not enough, then I wrap it in two.

[Natusichka]

Natusichka, I would not say that chard is the most pleasant vegetable, I would not have planted it myself, to be honest. since we got our hands on it, and we will wind deliciousness out of it! )))

stall, thanks for stopping by! Hope the recipe comes in handy!
If there is a lot of chard, you can wrap the filling in 2 leaves, it will be a little beetroot, but also delicious!
It is better, of course, not to overgrow these burdocks, to remove them younger, then the cabbage rolls will be compact and the leaves themselves are delicate in taste.

Loksa, Oksanchik, thanks for stopping by!
Well, there is no chard, but the ways are inscrutable! Suddenly it will fall from somewhere, and you are already armed with a recipe!

Natalia-65, Natasha! My husband is just a hell of a freezer prank! A kind of parasite ... as it shoves something from the whole male force, which he does not notice, then my ears are broken off, then Swiss chard into dust, then containers are cracking. I'm already swearing with him, like listening and trying to be more careful. But...I recently took out grape leaves in this form that I had to make stuffed cabbage rolls from chard instead of dolma ...

[Nastusya!]

Nastusya! Cool pigeons! I am chard liu. Mercy is awesome for the idea!

[Mikhaska, Irisha]

Mikhaska, Irisha, thanks for looking at Temka!
The recipe is so simple that it was a shame to spread it. But the result was very pleasing. So I thought that the idea could be useful to the people.