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.
Print Recipe
Prep Time 25 mins
Cook Time 1 hr
Course Main Course
Servings 4 people

Equipment

  • cutting board
  • knife
  • large pot
  • medium bowl
  • wooden spoon
  • pan
  • ovenproof dish

Ingredients
  

  • 10 large kale leaves

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

Instructions
 

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.

PREPARE KALE LEAVES:

  • Using a knife, cut the thick stem or membrane from the back of each leaf. Be careful not to cut through the leaf.

PREP OVEN AND BAKING DISHES:

  • Move oven racks to upper-middle and lower-middle positions. Preheat the oven to 170°C.

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.

Notes

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