Stuffed Kale Rolls

Meet the new Cabbage Rolls. Only with Kale.

Stuffed Kale Rolls

The New Cabbage Rolls have arrived. AKA Kale Rolls.

Remember cabbage rolls? So popular in the 1970’s when I was a kid. These rolls were so popular, they even appeared on our school lunch menus. And, surprisingly, they were Good!

Now all of that yummy, comforting goodness has gone 21st century: Kale Rolls. They are just as good as cabbage rolls, with more flavor because of the kale.

You do have to blanch the kale first to soften it, and then these can be prepared the very same way that you prepare cabbage rolls. I like to use a pilaf recipe with fruit and nuts, and then I tossed in some crumbled goat cheese for tartness and creaminess. The combo of flavors and textures is heavenly here.

And, if you need a festive meatless  holiday dinner for the vegetarians at your table, these fit the bill perfectly. Perfec t for a Meatless  Monday holiday meal.

Happy, happy Holidays to you!

— posted by Donna

STUFFED KALE ROLLS

Makes 8 rolls

1 cup long grain rice
1/4 cup diced dried fruits
2 tabelspoons diced nuts, such as walnuts, pecans or pistachios
1 teaspoon curry powder
1 tablespoon dried parsley leaves
2 ounces goat cheese, crumbled
8 large dinosaur kale leaves
2 cups marinara sauce

Preheat oven to 400 degrees.

Heat a large stockpot to medium high heat. Add 2 tablespoons butter and then add Jeweled Rice Pilaf Mix. Stir and cook until rice is translucent, about 3 to 5 minutes.

Stir in 2 1/2 cups of vegetable or chicken broth. Reduce to a simmer and cover and cook for about 20 minutes, until liquid is no longer visible above the top of the rice mix. Uncover and cook another 3 minutes, letting liquid evaporate. Remove from heat and let stand 5 minutes. Fluff with a fork. Stir in goat cheese.

While rice is cooking, wash kale leaves and cut out most of core, leaving the very top of each leaf in tact for rolling. At this point you can blanch the leaves in boiling water for one minute, or place in a microwave oven and microwave until softened, about 90 seconds.

Place about 1/3 cup of rice mixture at one end of each kale leaf and roll up, jelly roll style.

Spread some of the marinara in an 8 by 10 inch casserole dish. Place kale bundles on top.Drizzle with remaining marinara. Cover with foil and bake for 25 to 30 minutes, until softened and bubbly. Serve immediately.

Other food bloggers kale rolls:

Spicy Beef Kale Rolls, Broke Ass Gourmet
Mushroom Kale Lasagna Rolls, Closet Cooking
Mushroom Kale and Sun Dried Tomato Rolls, Cookin Canuck

 

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