Gluten-freeDairy-free

Kale Rolls

Name: Kale Rolls
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 1 28 oz can tomato sauce; 1 28 oz can petite diced tomatoes; 1 Tbsp garlic, minced; 2 lbs ground beef; 1 bunch of kale, cleaned with thick vein potion removed; 1 large onion minced; 2 cups rice, raw, not quick cook; salt and pepper to taste

“Kale Rolls requires roughly 1 hour and 30 minutes from start to finish. This recipe serves 8 and costs $1.77 per serving. One portion of this dish contains roughly 26g of protein, 24g of fat, and a total of 527 calories. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up tomato sauce, onion, salt and pepper, and a few other things to make it today. It is brought to you by spoonacular user Kitchen Dreaming. Similar recipes are Turkey Kale Tacos, Black Beans & Brown Rice With Garlicky Kale, and Caldo Verde - Portuguese Kale Soup.”

total: 1 h 30 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Tomato sauce28 oz
Canned tomatoes28 oz
Garlicminced1 tbsp
Ground beef2 lb
Kalecleaned with thick vein potion removed1 bunch
Onionlarge1 large
Riceraw, not quick cook2 cups
Salt and pepper8 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 1 h 30 min

1
Bring 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.
2
Saute 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.