Using Swiss chard leaves makes rolling really easy, much simpler than cabbage. If the leaves break or tear a bit, don’t worry about it. They work best if they’re somewhat wilted – leave on the counter overnight and they’ll work great. Also works great with kale leaves and beet greens.
20 large Swiss chard leaves, thick/heavy stem removed (about one inch up the leaf)
800 gr ground extra lean beef, bison, chicken or turkey
2 1/2 cups rice, cooked
1 medium onion, finely diced
2.5 tsp dill, dry (double if using fresh)
2 large egg
1 tsp salt (optional)
1 tsp pepper
1/2 cup half and half
Sweet and Sour Sauce
28 oz tin of crushed tomatoes, no sodium added
3/4 cup Beary Berry Honey
3/4 cup apple cider vinegar or white vinegar
salt to taste (optional)
- Preheat oven to 350 degrees
- Make the sweet and sour sauce – in a medium bowl, whisk together the honey and vinegar, then stir in the crushed tomatoes. Adjust to your taste, adding a bit more honey or vinegar, or a pinch of salt. Set aside.
- In a large bowl, combine all the remaining ingredients except the Swiss chard. Mix well and divide into 12 portions for 2 large rolls per serving. If making smaller, more traditional rolls, divide mixture into 24 and slice the Swiss chard leaves in half length wise.
- Place a portion into the center of each chard leaf and shape into a log. Roll leaf around filling and place in a 9×13 baking dish seam side down. (If there are small tears in the leaves don’t worry about it).
- Pour the sauce over the rolls and cover the pan with foil.
- Bake 40 to 45 minutes or until the meat is cooked through. Serve hot.
Lazy Cabbage Roll Method:
- 1. Pour a bit of the sauce on the bottom of the 9×13 pan.
- Arrange half of the leaves in the pan, so that the cover the bottom and come up the sides just a bit.
- Distribute the meat mixture evenly over the leaves, pressing gently to make a thin, flat layer.
- Top with the remaining leaves, pressing down slightly and tucking the leaves down the sides of the meat, effectively making one large “roll.”
- Pour the sauce over the top, cover with foil and bake 30 to 40 minutes.
Recipe by ElaineWilson.com, used with permission.