Ingredients for 12 servings
Kale leaves are natural rollers.
Czech Republic Comfort Food Recipe for Stuffed Kale Rolls
Kale is a much-appreciated vegetable in Czech cuisine. An array of recipes, especially Stuffed Kale Rolls, showcases its vigorous healthiness, rich texture, and noticeable flavor.
Czech cuisine appreciates the vigorous healthiness, rich texture, and noticeable flavor of this nutrient powerhouse.
Kale’s stellar qualities especially are showcased as stuffed rolls that offer exceptional variety through endless combinations for stuffings. A particular favorite is meat-based because of the tantalizing juices that deliciously are absorbed by kale’s leaves.
While my family’s favorite version calls for ground turkey, substitutions such as beef, chicken, fish, or pork easily are made.
Recipe for Stuffed Kale Rolls (Kapustové Závitky)
Prep time: 5 minutes -- Total time: 45 minutes
Ingredients
1 bunch of kale, weighing about 1 pound
1/2 cup water
1 pound ground turkey
- Or: ground beef, chicken, fish, or pork
1/2 cup cooked barley
1 clove garlic, minced
1 cup chopped mushrooms
1 small onion, finely chopped or diced
1 medium tomato, chopped
1 Tablespoon fresh chopped marjoram
- Or: 1 teaspoon dried marjoram
1 teaspoon paprika
1 teaspoon white pepper
1 teaspoon sea salt
juice and zest of 1 lemon
1/4 cup shredded Cheddar cheese
Preparation
1. Preheat oven to 375°F (190°C.; Gas Mark 5).
2. Select 12 of the largest leaves from bunch of kale and coarsely chop the remaining leaves.
- Place only leaves in steamer basket.
3. Add 1/2 cup water to large pot and set steamer basket with kale leaves inside.
- Cover and steam over high heat until leaves are bright green, about 4 to 5 minutes.
4. While kale is steaming:
- In medium bowl, combine ground turkey, cooked barley, garlic, chopped kale, lemon zest, mushrooms, onions, and tomatoes to blend well together.
- Stir in seasonings (marjoram, paprika, white pepper, sea salt).
5. Remove steamer pot from burner as soon as kale turns color to avoid excessive wilting.
- Set leaves on flat surface.
- Deposit 2 Tablespoons of filling on each leaf.
Suggestion: If any filling is left over, form into patty to be baked in oven with kale rolls or sauté for munching while recipe bakes.
- Fold leaf’s top and bottom first over filling, and then fold sides.
6. Briefly place large baking pan (9×13) in oven to warm.
- Remove and grease with butter, oil, or nonstick cooking spray.
7. Place rolls with seam-side down in pan.
- Splash each roll with 1/4 teaspoon fresh lemon juice.
- Bake for 30 minutes.
- Sprinkle each roll with shredded cheese and bake for 5 minutes.
Remove from oven and transfer to serving platter.
Servings: 12.
Kale leaves are natural rollers, serving as exquisite stuffed wraps.
Acknowledgment
My special thanks to talented artists and photographers/concerned organizations who make their fine images available on the internet.
Image Credits
freshly picked kale leaves: Molly Elliott (rainydayknitter), CC BY ND 2.0, via Flickr @ https://www.flickr.com/photos/10181902@N00/4666326707/
"Krinkly, curved and awesome.": dollen, CC BY 2.0, via Flickr @ https://www.flickr.com/photos/dollen/12512287023/
ornamental kale: Terren, CC BY 2.0, via Wikimedia Commons @ https://en.wikipedia.org/wiki/File:Ornamental_Kale.jpg
Garden kale’s flamboyant cultivar, ornamental kale, is also edible and may be substituted in kale recipes.
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