Скачать с ютуб Wild Recipe: Stuffed Curly Dock Leaves в хорошем качестве

Wild Recipe: Stuffed Curly Dock Leaves

It’s that time of year so I made stuffed dock leaves—my vegan version of my Polish grandmother’s meat-stuffed, cabbage-wrapped golumpkies. I’m still working on the filling but this one had wild rice, mashed Great Northern beans to hold it together, nutritional yeast, and fine-chopped feral garlic greens. I topped it with a tomato sauce sweetened with date sugar and green apples (which also lend a tart note) and lots of chopped young dock leaves, then baked for 2 hours at 350 degrees F. Curly dock (Rumex crispus) is most well known but any species of good-tasting dock will do, as will garden sorrel that has escaped cultivation in some areas. And of course cabbage! #wildfoodgirl #ediblewildplants #edibleweeds #foragingcolorado #foragingthewest #prairieforaging #northeastforaging #northwestforaging #Coloradoforaging #RockyMountainforaging #curlydock #dock #Rumex #Rumexcrispus #healthyandwild #golumpkies #golabki