Stuffed vegetables and leaf rolls
In Black Sea cuisine, where this local cabbage goes by the name kelem, the rolls are thickened with cornmeal added to a ground beef and rice filling, setting them apart from versions elsewhere. They are often cooked in large batches in a cauldron for family gatherings.
Blanch the kelem leaves in boiling water for 3 minutes, then drain. Trim or thin the thick central ribs.
Mix the ground beef, rice, cornmeal, grated onion, salt and black pepper to make the filling.
Place the filling on the leaves and roll them tightly. Arrange the rolls in a wide pot, add the melted butter and water, and cover. Cook over low heat for 50 minutes, until the rice is fully cooked.
Do not roll the cabbage leaves too tightly; the rice expands as it cooks and may tear the leaves. Allergen: contains milk (butter).
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