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Inner leaves tend to be harder, so if some leaves aren’t soft enough, you can return them to boiling water briefly. Additionally, torn leaves—inevitable during handling—are not a problem; patch them with smaller pieces or torn bits, folding and rolling as needed.
Parboiling and Softening
For easier rolling, many cooks prefer to gently flatten and trim the thick stems of each leaf. This helps with rolling into neat, compact bundles, ensuring they cook evenly and hold their shape.
Preparing the Filling
The stuffing is a hearty mixture consisting of:
Meat: 2 pounds total, combining ground chuck and Italian sausage for flavor and moisture.
Rice: 1 cup cooked rice adds body and helps stretch the meat, keeping the dish budget-friendly.