Kale Rolls
Ready in : 90 mins
If you want to add more gluten free and dairy free recipes to your collection, Kale Rolls might be a recipe you should try. For $1.77 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 527 calories, 26g of protein, and 24g of fat each. If you have rice, canned tomatoes, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. It is brought to you by spoonacular user Kitchen Dreaming. Asian Chicken, Shrimp & Kale Egg Rolls, Quinoa-Stuffed Kale Rolls with Goat Cheese, and Nori Hand Rolls with Kale and Green Beans are very similar to this recipe.
Diets
Ingredients
tomato sauce
28 oz
canned tomatoes
28 oz
garlic
1 Tbsp
ground beef
2 lbs
kale
1 bunch
onion
1 large
rice
2 cups
salt and pepper
8 servings
Cooking in Steps
-
1Bring a pan of lightly salted water to a boil. Dip each kale leave into the water for a few seconds until it become tender enough to roll. It will turn a nice bright shade of green which I used as my indicator. Quickly remove from the water and drain.
water
kale
roll
frying pan -
2Saute onion and garlic in a large skillet until the onions are opaque, about 3 - 5 minutes. allow to cool until it is able to be handled. Then add meat, salt and pepper to taste, and rice and mix until combined being careful not to overwork the meat blend so it doesn't get too dense and will stay tender during cooking. Preheat the oven to 350°F. Next, add a bit of sauce, just enough to cover the bottom of a 9" x 13" baking pan as you will need the rest to cover the rolls when you are finished. Now take 1 leaf, bottom (vein) side up, and place about 1/4 cup of meat into the bottom 3/4 of the leaf and roll it up tucking in the sides to secure the meat similar to rolling a burrito. If the leaves are too small to tuck in the edges, as was the case with mine, no bother, I left them open and it turned out equally as fine with half the work. Repeat until all the meat and leaves have been used. If you have extras of either, I tuck the meat in between the rows and/or layer the extra leaves on top of the other cabbage rolls and then top with the tomato sauce and petite diced tomatoes. Cover the dish with aluminum foil and bake for about 90 minutes or until a thermometer stuck into the center of the largest roll reaches 160°F.
petite tomatoes
salt and pepper
tomato sauce
cabbage
garlic
onion
roll
meat
rice
aluminum foil
kitchen thermometer
baking pan
oven
