A clay pot of kohlrabi-leaf sarma beside a plate with two cut beef-and-rice rolls and a little buttery tomato liquid.

Yieldabout 24 rolls; 6 servings

Serving basis4 rolls per person

DifficultyModerate; the leaves need careful blanching and wrapping

Dietary classificationcontains no listed major allergens; check packaged ingredients for cross-contact

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The dish

About Kobuleti Sarma — Ajarian Dolma with Kohlrabi Greens

დოლმა აჭარული · about 24 rolls · 6 servings · Moderate · 1 hour 55 minutes

Kobuleti-style sarma is an Ajarian dolma-like dish. This measured home version wraps beef, rice, tomato and herbs in kejera mkhali leaves, also known as kohlrabi greens.

The filling combines ground beef, rinsed rice, onion, tomato, garlic, coriander and parsley. Blanching softens the leaves just enough to fold around the filling. The rolls cook closely packed in a pot with butter and a small amount of water; a heatproof plate helps keep them closed while the rice softens.

Large kejera leaves can be difficult to find outside Georgia. If they are unavailable, use broad, intact collard or Swiss chard leaves as a practical substitute and blanch until pliable. That substitution changes the named regional ingredient. This is a measured home rendition of Kobuleti sarma, not a claim that every Ajarian dolma uses one formula.

Cook the dish

Ingredients

Kobuleti Sarma — Ajarian Dolma with Kohlrabi Greens

Leaves and filling

600 gwhole kejera mkhali leaves (kohlrabi greens), enough for about 24 wrappers
600 gcold 85% lean ground beef
90 glong-grain white rice, uncooked, rinsed and drained
180 gyellow onion, finely chopped
60 gripe tomato, finely chopped
9 ggarlic (about 3 cloves), finely chopped
20 gfresh coriander leaves, finely chopped
20 gflat-leaf parsley, finely chopped
8 gfine salt

For the pot

90 gunsalted butter, cut into small pieces
250 mlwater, plus a little hot water only if the pot becomes nearly dry

Method

Rinse the rice. Rinse in cold water until the water runs mostly clear, then drain well.
Soften the leaves. Wash the kohlrabi greens and remove damaged leaves. Trim only the thickest part of the central ribs. Blanch in boiling water for 2–3 minutes, until pliable but not falling apart. Drain and cool until comfortable to handle.
Mix the filling. Combine the beef, rice, onion, tomato, garlic, coriander, parsley and salt just until evenly mixed. Do not taste the raw filling.
Wrap the rolls. Set about 40 g filling near the base of each leaf. Fold in the sides and roll snugly, leaving room for the rice to expand. If a leaf is small, overlap two leaves.
Pack the pot. Line a heavy pot with torn leaves. Arrange the rolls seam-side down in snug layers. Scatter the butter over them, then pour in 250 ml water; the rolls should be only partly submerged. Set a heatproof plate on top to hold them in place and cover the pot.
Simmer gently. Bring the liquid to a gentle simmer, lower the heat and cook covered for 55–65 minutes. Check once or twice; add a little hot water only if the pot is nearly dry.
Check and serve. Insert a clean food thermometer into the centre of the largest roll. The beef must reach 71 °C / 160 °F and the rice must be tender. If needed, simmer in 5-minute increments. Rest covered for 10 minutes, then serve hot with a little of the buttery cooking liquid.

Excerpt

Tender kohlrabi leaves wrap a beef, rice, tomato and herb filling in this measured home version of Kobuleti-style sarma.

Practical guidance

Kohlrabi greens vary in size and tenderness. Choose broad, flexible leaves; if a rib is very thick, shave it down carefully without cutting through the leaf. Blanch the leaves only until they fold without cracking.

Pack the rolls closely so they support one another, but do not crush the filling. Keep the simmer low; vigorous boiling can loosen the leaves. If the pot becomes dry before the rice is tender, add hot water in small amounts.

Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour when the room is above 32 °C / 90 °F. Keep at or below 4 °C / 40 °F and use within 3–4 days, or freeze. Reheat evenly to 74 °C / 165 °F.

Nutrition per serving

Nutrition per serving (approximate)

Serving size: 4 rolls with some cooking liquid
Energy: 460 kcal
Carbohydrates: 20 g
Protein: 21 g
Fat: 29 g
Fibre: 4 g
Sodium: approximately 570 mg

Allergens and food safety

No major declarable allergen is present in the listed ingredients. Check packaged products for cross-contact statements. Keep raw beef and its utensils away from ready-to-eat food; wash hands and equipment after handling raw meat. Cook the centre of the largest roll to at least 71 °C / 160 °F, measured with a food thermometer. Leaf tenderness and clear cooking liquid do not replace this safety check.

To serve

The finished rolls should hold together, with tender leaves and fully cooked rice around a moist beef filling.
Spoon a little of the buttery tomato cooking liquid over each portion and serve while hot.