Swiss Chard ‘Cabbage Rolls’

Swiss Chard ‘Cabbage Rolls’

Swiss chard is a tasty and healthy substitute for cabbage in cabbage rolls. This easy and delicious recipe will please your whole family.

Un-cabbage rolls with more yummy, less tummy. Cabbage rolls without the gas

Cabbage rolls are a tradition where I live.  It’s savoury comfort food that is sure to please most palates.  However, cabbage is strong tasting for wee ones, and a bit hard to digest.  Let’s say it repeats.  For those who prefer to avoid an instant replay, chard is a viable and tasty substitute for cabbage rolls.  You can just substitute raw chard, trimmed, for cooked cabbage leaves in your favourite cabbage roll recipe and you’ll score big with your family.  Or try my version with ground lamb that is very similar to the traditional Armenian/Middle Eastern dish of ground lamb wrapped in grape leaves — dolma or dolmades.

Lamb Swiss Chard Cabbage Rolls

Ingredients:

1 lb. of chard, washed and cut the stems at the base of the leaf.  Save stems for another dish.

1-quart jar of tomato sauce

½ cup of feta cheese, crumbled

Filling:

1 lb. ground lamb

1 finely chopped onion

1 t. garlic powder or 1 large clove of minced garlic

1 t. tomato powder

½ t. oregano, dried and crumbled

½ t. Himalayan salt

1 large egg, beaten

Optional:
Add a 1/2 tsp. of crumbled feta on top of the filling for each chard leaf, before rolling.

Mix filling together, use 1 tbsp. of filling per chard leaf.  Turn chard leaf with the underside of the leaf, face up.  This allows the leaf to roll toward its natural curl.  Place 1 tbsp lamb mixture into the tip end of the chard leaf.  Roll leaf around the filling, moving toward the stem end, tuck in the sides as you roll.  Place open side down in a greased baking pan.  Repeat with remaining leaves and filling.

Pour 1 quart of tomato sauce over the chard rolls in the baking dish.  Spread the sauce evenly over the chard.  Sprinkle with feta cheese.

Bake for 45 minutes at 350F, until done.

Serve with vegetables and potatoes or rice.

Wrapped food, whether the wrap is a vegetable or pastry or an ethnic bread is fun.  It’s one of my favourite ways to serve a meat filling, and a great way to expand your repertoire of scratch cooking.

Un-cabbage rolls

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• Author: Chris Dalziel

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Description

Mild chard rolls for those who dislike cabbage.

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Ingredients

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• 1 lb. of chard, washed and cut the stems at the base of the leaf.
• 1 quart jar of tomato sauce
• ½ cup of feta cheese, crumbled

Filling:

• 1 lb. ground lamb
• 1 finely chopped onion
• 1 t. garlic powder or 1 large clove of minced garlic
• 1 t. tomato powder
• ½ t. oregano, dried and crumbled
• ½ t. Himalayan salt
• 1 large egg, beaten

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Instructions

• Mix filling together till blended.
• Use 1 tbsp. of filling per chard leaf.
• Turn chard leaf with the underside of the leaf, face up. This allows the leaf to roll toward its natural curl.
• Place 1 tbsp lamb mixture into the tip end of the chard leaf.
• Optional: add an extra tsp of feta cheese inside the chard leaf.
• Roll leaf around the filling, moving toward the stem end, tuck in the sides as you roll.
• Place open side down in greased baking pan.
• Repeat with remaining leaves and filling.
• Pour 1 quart of tomato sauce over the chard rolls in the baking dish.
• Spread the sauce evenly over chard.
• Sprinkle with feta cheese.
• Bake for 45 minutes at 350F, until done.
• Serve with vegetables and potatoes, or veggies and rice.

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