Stuffed beet leaves stuffed with rice and herbs

Ingredients:

200 g figure

300 g chard or beet leaves

100 g green onion

50 g fennel (green)

100 g cilantro

100 g cheese

200 g sour cream

100 g vegetable oil

pepper, salt - to taste

The leaves and stalks of chard, washed, stalks finely chopped. Green onions and dill, washed and chopped, and saut in vegetable oil. Wash rice and boil until soft, drain in a sieve, again rinsed and connect with passerovannoy herbs, salt and pepper, add the grated cheese and stir. To form the rolls, stacking 1 tbsp. spoon of minced PA sheet closer to the ground and wrapping it in the form of cigars. Place the cabbage in a pan for sauteing, pour salted boiling water until half of the volume occupied by the cabbage, add sour cream and simmer under a lid for 10-15 minutes When serving, drizzle with garlic cream sauce, fresh cream and crushed garlic cloves.