Mangold and minced meat rolls

Ingredients for 4 servings:

• 2 heads of chard
• 1 m.-sized onion(s)
• 150 g long grain rice
• 500 g minced meat, mixed
• 150 g crème fraîche
• 125g mozzarella
• 4 tbsp ajvar
• 2 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cook the rice according to the package instructions. Meanwhile, wash the chard and trim the stems. Blanch the chard (note: only blanch it briefly with fresh chard from the garden, as the leaves are often more tender), and dice the stems and onion. Fry the mince in oil until brown and crumbly, add the onion and diced chard stems. Season with pepper and salt. Add the ajvar, the cooked rice, and the crème fraîche, and mix well. Drizzle a little oil into the baking dish to prevent sticking. Now, using a tablespoon, place a little of the mince mixture into the center of each chard leaf, fold in the sides, and roll each leaf into a parcel. I stack the small leaves on top of each other, so you can do the same. Place the rolls in the baking dish and spread the mozzarella on top. Bake at 225°C for 10-15 minutes, until the cheese is golden brown. You can also prepare the rolls without minced meat, but with more rice and enjoy them as a side dish to a piece of meat.