Name: Bitkis
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 30.00 g butter; 30.00 g flour cake; 375.00 ml stock beef; 410.00 g tomatoes; 45.00 ml fresh parsley chopped; 1.00 bay leaves; 0.00 black pepper freshly ground; 5.00 ml salt; 250.00 ml sour cream; 15.00 cabbage; 750.00 g lean beef mutton mince; 0.00 oil for frying; 1.00 onion; 25.00 ml fresh parsley chopped; 250.00 ml rice cooked; 75.00 ml stock beef; 0.00 sea salt and freshly ground black pepper

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Ingredients (17)

30.00 g	butter
30.00 g	flour — cake
375.00 ml	stock — beef
410.00 g	tomatoes
45.00 ml	fresh parsley — chopped
1.00	bay leaves
0.00	black pepper — freshly ground
5.00 ml	salt
250.00 ml	sour cream

Rice filling

15.00	cabbage
750.00 g	lean beef — mutton mince
0.00	oil — for frying
1.00	onion
25.00 ml	fresh parsley — chopped
250.00 ml	rice — cooked
75.00 ml	stock — beef
0.00	sea salt and freshly ground black pepper

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Method:

SAUCE: Melt butter and stir in flour. Cook over medium heat until roux becomes nut brown.
Stir in remaining ingredients, except sour cream, and simmer for 15 minutes. Remove bay leaf, cool slightly and purée mixture in a food processor with the sour cream.

RICE FILLING: Remove spine from cabbage leaves. Set aside.

Cook the mince in a little oil until starting to change colour. Stir to break up clumps as it cooks. Mix in remaining ingredients.

Place filling on cabbage leaves and wrap into parcels.

Place parcels in an ovenproof dish, pour over sauce, cover and bake in a preheated oven at 180 ºC for about 30 minutes.