Dolma with mashed potatoes

Serves four:

Filling:

500g minced beef

1 onion

1 carrot

1 bunch of parsley

salt, pepper and paprika powder

50 ml mineral water

1 cup risotto rice

Vegetable dolma:

1 large zucchini

4 bell peppers

5 onions

4 large cabbage leaves

4 tomatoes

1 bunch of parsley

500ml tomato passata

500ml vegetable stock

　

Mashed potatoes:

600g potatoes

50g butter

100ml milk

salt, pepper

Recipe:

Dice the onions, chop the parsley and grate the carrots. Mix in a bowl with meat and rice. Season with paprika powder, salt and pepper and add mineral water. Knead together with the meat mixture and leave to rest for a few minutes. Trim the onion top and bottom and leave to blanch in boiling water for approximately 10 minutes. Place cabbage leaves in boiling salt water for five minutes. Then rinse the onions and cabbage leaves under cold water.

Fill the vegetables with the mixture and place in a baking dish. Chop up the remaining zucchinis, onions and parsley and sprinkle over the dolma. Pour vegetable stock and tomato passata over the dolma until the vegetables are covered. Cover and bake in the oven at 200 degrees Celsius for 40 minutes.

In the meantime boil the potatoes and mash with a potato masher. Stir in warm milk, salt, pepper and butter. Finally serve mashed potatoes with dolma.

Enjoy!