Lamb Stuffed Kale Leaves
From otterpond 14 years agoIngredients
- * 1/2 cup Organic quinoa shopping list
- * 1 1/2 cup 100% Fat Free beef broth shopping list
- * 1 tbsp Chimichurri shopping list
- * 1 tbsp chili paste shopping list
- * 1 lb kale, raw shopping list
- * 1 cup onions shopping list
- * 2 medium stalks celery shopping list
- * 1 pepper poblano pepper, Raw shopping list
- * 1/2 cup Shredded carrots shopping list
- * 1/4 cup fennel bulb, Raw shopping list
- * 3 cloves garlic Clove shopping list
- * 1 tbsp margarine, Light shopping list
- * 8 oz lamb shopping list
- * 1 cup fresh mint shopping list
- * 1/2 cup lemon juice shopping list
- * 2 cup marinara sauce shopping list
- * 2 cup white cabbage shopping list
How to make it
- Prepare the Quinoa
- 1. In a heavy sauce pan lightly toast the quinoa seeds
- 2. Add the chimichurri sauce and chili paste to the broth and stir well.
- 3. Pour the broth over the toasted quinoa and stir well and bring back up to a boil
- 4. Add the Edemame, reduce heat, cover.
- 5. Let simmer for 15-20 minutes. Leave covered and remove from heat when finished.
- Prepare the Kale Leaves
- I recommend you use flat leaf kale rather than curly. It will roll much more easily.
- You need 24 good sized kale leaves.
- Put on a large pot of water to boil then get another big pot and fill it with water and ice.
- To prevent tearing of the leaves, trim the stalk from the bottom of each kale leave and stack the leaves on top of each other.
- Place the stack of leaves in the boiling water and using a large spoon, press the stack down so that it is fully submerged. Cover the pot and let the leaves cook for about 5-10 minutes until they are a nice bright green.
- Gently remove the leaves (I used to large spatulas) from the boiling water and put them directly into the ice bath to stop cooking and set the color.
- Lay out towels on which to drain and dry the kale.
- Saute the veggies
- Finely dice all the vegetables. Heat a large skillet and saute the vegetables until nicely softened.
- Mix the Stuffing
- Finely dice the cooked lamb and combine it with the quinoa, sauted vegetables, chopped mint and lemon juice.
- Stuff the leaves,
- Repeat for each kale leaf.
- Cut the thickest part of the stem vien out of the leaf. Put a large spoon full of the stuffing at the top of the leaf and roll up firmly.
- Assemble the Casserole.
- Chop some cabbage to put on the bottom of a large casserole. The cabbage serves to protect the delicate leaves from burning while they cook.
- Arrange the kale rolls in a single layer on the top cabbage. Pour the marinara on top of the cabbage rolls.
- Seal the casserole tightly with foil. Bake in the oven on 350 for 45 minutes. You should see some nicely bubbling sauce when it is well heated through and the cabbage on the bottom will be all soft and yummy.
People Who Like This Dish 1
- notyourmomma South St. Petersburg, FL
- choclytcandy Dallas, Dallas
- sparow64 Sweetwater, TN
- sitbynellie Glasgow, GB
- otterpond Windermere, FL
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The Rating
Reviewed by 4 people-
Great recipe! Delicious and Healthy - two things most people think are incompatible. Thanks for the post!!
Susansitbynellie in Glasgow loved it -
Looks like you did a wonderful job! Thanks for sharing.
sparow64 in Sweetwater loved it -
Wow, and so organized too. Great pics and lovely flavor combo you have here.
notyourmomma in South St. Petersburg loved it
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