Japraci (Collard Greens Dolmas) is a traditional Montenegrin recipe for a classic dolma-like dish of stuffed collard green leaves that are boiled to cook. The full recipe is presented here and I hope you enjoy this classic Montenegrin version of: Collard Greens Dolmas (Japraci).
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The raštan referred to in the recipe is actually a local name for collard greens, cultivated since Greco-Roman times. Collards a group of loose-leafed (ie non-heading) cultivars of Brassica oleracea (the same species as many common vegetables like cabbage and broccoli). Part of the acephala cultivar group (or kale group), collard is also classified as the variety B. oleracea var. viridis. The term colewort is a medieval term for non-heading brassica crops. The collard green leaves here are used to make a kind of dolma with a veal, onion, rice and dried meat stuffing. The traditional dried meat is suho meso which is similar to South African biltong (except that it's smoked).
Ingredients:
1kg of raštan (black cabbage/collard greens) (you want one with dark green leaves or use cavalo nero)
400g of veal (neck or shoulder typically)
200ml of oil
150g of onions
80g of rice
ground black pepper and freshly-chopped parsley, to taste
200g of dry meat (Suho Meso) [or as needed]
Method:
Separate fresh, good and young leaves of raštan from the stem and remove the thick part of the leaf. Wash in cold water and boil in slated acidulated water for a couple of minutes. When the leaves are blanched, take them out immediately plunge into cold water to prevent further cooking and to preserve their natural colour. Keep submerged in cold water until you need them again.
Separate the meat from a veal neck or shoulder-joint from the bones, trim off any surplus tough parts and fat, then cut the meat into small pieces. Clean the onions, wash and chop. Clean and wash rice, rinsing until the water runs clear, then strain thoroughly to dry.
If you are adding dried meat when preparing japraci, it must be cut and arranged so that each leaf wrap contains one piece of dried meat. Fry the chopped onions using lard in heavy-based pan over medium-high heat. Add the chopped veal to the onions and fry together.
When onions and meat are cooked, add the prepared rice and fry all together. Season the mixture with a little salt, ground black pepper and chopped parsley. Let the prepared stuffing cool. Put the stuffing in the blanched collard leaves and roll them.
Pack the stuffed leaves in a cast iron casserole (Dutch oven), cover with lightly-salted water and boil for 2 hours.
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