Czech Republic Comfort Food Recipe for Stuffed Kale Rolls

by DerdriuMarriner

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 which characterize this nutrient powerhouse.

Kale’s stellar qualities especially are showcased as stuffed rolls, which offer exceptional variety through endless combinations for stuffings.

A particular favorite is meat-based because of the tantalizing juices which are deliciously absorbed by kale’s leaves.

While my family’s favorite version calls for ground turkey, substitutions such as beef, chicken, fish, or pork are easily made.

*****

Recipe for Stuffed Kale Rolls (Kapustové Závitky)


Prep time 5 min  -  Total time 45 min
Ingredients for 12 servings
Kale leaves are natural rollers.
Recipe  5.0/5 Stars (4 Votes)

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.

"Krinkly, curved and awesome."
"Krinkly, curved and awesome."

Acknowledgment

 

My special thanks to:

  • Talented artists and photographers/concerned organizations who make their fine images available on the Internet;
  • Virginia Polytechnic Institute and State University for superior on-campus and on-line resources.

 

Garden kale’s flamboyant cultivar, ornamental kale, is also edible and may be substituted in kale recipes.

ornamental kale
ornamental kale
the end which is also the beginning
the end which is also the beginning

The Czechoslovak Cookbook by Joza Břízová

In Czechoslovakia, a country known for fine cooks, a copy of Varime Zdrave Chutne a Hospodarne graces nearly every kitchen. Now this best-selling Czechoslovak cookbook has been adapted for American use.
Czech cuisine

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DerdriuMarriner, All Rights Reserved
DerdriuMarriner, All Rights Reserved
Updated: 10/06/2014, DerdriuMarriner
 
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