Chard rolls in cream sauce

Ingredients for 4 servings:

• 8 large chard leaves
• 500 g minced meat, mixed
• 1 egg(s)
• some breadcrumbs
• some parsley
• some salt and pepper
• some paprika powder
• 2 large onions
• 4 garlic cloves
• 500 ml Cremefine or cream
• 500 ml milk
• some olive oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Wash the chard thoroughly, remove the leaves from the stems, and set aside. Finely chop the rest of the chard and the stems for the sauce. In a tall bowl, knead 1 onion, 2 garlic cloves, the minced meat, 1 egg, breadcrumbs, parsley, and the spices thoroughly. Place the chard leaves on the board and cover with the minced meat, roll them up (including the sides), and wrap them with twine. Repeat this process with all the leaves, one after the other. Preheat the oven with a baking tray to 120°C fan/convection oven. Heat fat or olive oil in a pan. Then fry the rolls well on all sides. Place the cooked rolls in the oven to keep warm. Sauté the onions and garlic in the pan (I used the same pan the rolls were fried in). Add the finely chopped chard and fry until hot, seasoning with spices. Turn the rolls over occasionally in the oven. Place the fried chard leaves in a saucepan and bring to a boil with Cremefine and milk. Then let the rolls sit in the sauce for about 15 minutes. Serve with rice as a side dish.