Stuffed Kale (Cabbage) Rolls
Dagmar Byrtusova - WCI Wexford
Tender stuffed kale leaves filled with a delicious mixture of ground beef and onion, coated in tomato sauce and baked to perfection.
Prep Time 25 mins
Cook Time 1 hr
cutting board
knife
large pot
medium bowl
wooden spoon
pan
ovenproof dish
FILLING:
- 500 grammes of ground beef
- ½ small onion finely chopped
- 4 large garlic cloves minced
- 1 large egg
- 2 cups of cooked rice
- 1 teaspoon smoked paprika
- 1 teaspoon of salt
- 1/2 teaspoon white pepper
TOMATO SAUCE:
- 1 tablespoon olive oil
- ½ small onion finely chopped
- 3 large garlic cloves minced
- 2 tins of chopped tomatoes 400g each
- 110 ml of water
- 1 teaspoon of salt
- ¼ teaspoon black pepper
- 2 tablespoons sour creme
FOR SERVING:
- Chopped fresh parsley optional
BOIL KALE:
Place the kale leaves in a large pot filled with water. Cover and place over high heat.
Bring to a boil and then reduce the heat to medium. Continue to cook until the kale leaves become pliable, about 3-5 minutes. The leaves should not be limp, they should hold their shape.
Remove kale from water and place on a cutting board until it’s cool enough to handle.
MAKE FILLING:
In a large bowl combine ground beef, onion, garlic, egg, paprika, salt, pepper and rice. Place in refrigerator until ready to use.
MAKE TOMATO SAUCE:
In a pan over medium heat add oil. Once simmering, stir in grated onion and cook, stirring frequently, for 2 minutes. Then, add garlic and cook until fragrant, about 30-60 seconds. Pour in chopped tomatoes, water, salt, and pepper and increase heat to high. Once bubbling, reduce heat to low and simmer tomatoes for 15 minutes.
PREP OVEN AND BAKING DISHES:
STUFF & ROLL KALE LEAVES:
Place 2 tablespoons of filling on the kale leaf.
Fold up the bottom part of the kale leaf.
Then, fold in the sides.
Next, roll forward until the kale leaf completely covers the filling. Repeat with remaining kale leaves and filling.
Place the stuffed kale leaves into a prepared pan. Pour the sauce evenly over the kale rolls.
BAKE:
Bake for 50-60 minutes, rotating the pan halfway through baking.
Add 2 tablespoons of sour creme.
Sprinkle with chopped fresh parsley (optional) and serve.
Nutritional Benefits
Kale is a nutrition superstar due to the amounts of vitamins A, K, B6 and C, calcium, potassium, copper and manganese it contains.
Health Benefits
- Assists in Healthy Weight Maintenance
- Promotes Better Heart Health
- Reduces Risk of Cancer
- Improves Bone Health
Keyword beef, cabbage, kale