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Un-cabbage rolls

  • Author: Chris Dalziel


Mild chard rolls for those who dislike cabbage.


  • 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


  • 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


  • 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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