Mini Kale Cabbage Rolls
1. Line rimmed baking pan with paper towels. In large saucepot, heat 4 cups water to a boil over high heat; add kale leaves and cook 1 minute or until wilted. Transfer leaves to prepared pan.
2. In food processor, pulse beets, vinegar and ¼ cup water until almost smooth, scraping down bowl occasionally. In medium saucepot, cook and stir oil and half the onion over medium heat 5 minutes or until very soft; add half the garlic, tomato sauce and beet-vinegar mixture. Cook and stir 5 minutes or until slightly thickened. Makes about 1½ cups.
3. In medium bowl, stir beef, barley, paprika, â…› teaspoon salt, ¼ teaspoon pepper, and remaining half the onion and garlic; roll into 4 balls. Place 1 ball in center of each kale leaf; fold sides and bottom of leaf over beef-mixture, then roll up.
4. Place kale rolls, seam side down, in saucepot with tomato sauce mixture; spoon half the sauce over rolls. Cover and cook over low heat 35 minutes or until filling reaches an internal temperature of 160°. Makes 4 rolls.
- 4 g Total fat
- 1 g Saturated fat
- 14 mg Cholesterol
- 126 mg Sodium
- 15 g Carbohydrates
- 3 g Fiber
- 5 g Sugars
- 0 g Added sugars
- 7 g Protein
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Nutritional Information
- 4 g Total fat
- 1 g Saturated fat
- 14 mg Cholesterol
- 126 mg Sodium
- 15 g Carbohydrates
- 3 g Fiber
- 5 g Sugars
- 0 g Added sugars
- 7 g Protein
Directions
1. Line rimmed baking pan with paper towels. In large saucepot, heat 4 cups water to a boil over high heat; add kale leaves and cook 1 minute or until wilted. Transfer leaves to prepared pan.
2. In food processor, pulse beets, vinegar and ¼ cup water until almost smooth, scraping down bowl occasionally. In medium saucepot, cook and stir oil and half the onion over medium heat 5 minutes or until very soft; add half the garlic, tomato sauce and beet-vinegar mixture. Cook and stir 5 minutes or until slightly thickened. Makes about 1½ cups.
3. In medium bowl, stir beef, barley, paprika, â…› teaspoon salt, ¼ teaspoon pepper, and remaining half the onion and garlic; roll into 4 balls. Place 1 ball in center of each kale leaf; fold sides and bottom of leaf over beef-mixture, then roll up.
4. Place kale rolls, seam side down, in saucepot with tomato sauce mixture; spoon half the sauce over rolls. Cover and cook over low heat 35 minutes or until filling reaches an internal temperature of 160°. Makes 4 rolls.