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Silverbeet dolmades with pork

Silverbeet dolmades with pork stuffing

Try this recipe for dolmades with a different kind of leaves. Angela Nicolettou uses silverbeet to make the popular dolmades with a meat-based stuffing. It's a silverbeet surprise that keeps on giving as they are cooked in the oven in a light tomato sauce.

Silverbeet dolmades with pork


1 bunch silverbeet (chard)

500g pork mince

1 cup short grain rice

1 onion, diced

1 cup chopped parsley

½ cup mint, chopped

1 tsp dried mint

½ tsp cinnamon

½ tsp allspice

1 lemon

1 x 400g can chopped tomatoes

¾ cup extra virgin olive oil



Remove stalks from silverbeet. Finely chop the stalks and set aside. Bring a pot of water to the boil and blanch the leaves for 30 seconds. Set aside until needed.

Heat a medium frypan with ¼ cup olive oil and cook the onion and chopped silverbeet stalks until soft. Add the pork, cinnamon and allspice and season with salt and pepper. Cook for a couple of minutes and remove from the heat.   Add the rice, herbs, half the tomato and the juice of half a lemon and set aside.

Heat oven to 180C and oil a baking dish (lasagne size).

To make the dolmades, take a piece of silverbeet leaf the size of your hand and place a tablespoon of the filling at the base. Roll up like a parcel, tucking in the sides as you go. Place in the baking dish and continue until all ingredients are used up.

Mix together the remaining olive oil and lemon juice, chopped tomatoes and 2 cups of water, and pour over the dolmades. Cover with foil and bake for 30 to 40 mins.


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