Stuffed Swiss Chard leaves - an icon of Hungary, originally from Transylvania. Also referred to as cabbage leaves. Gluten-free, lowcal, dairy free option. Don't miss my sister recipe Stuffed Cabbage Rolls (Hungarian Töltött Káposzta)
These stuffed rolls are one of the most iconic recipes of Transylvanian-Hungarian cuisine. Drawing upon my mother’s knowledge, I have changed slightly her recipe by using the delicate Swiss chard leaves, which are easy to find. Use authentic summer savory herb to make it Transylvanian.
Cook bulgur: bring water to boil. Add bulgur, Vegeta and stir. Reduce to low heat, cover and simmer for 12 min. Let it cool.
In the meantime, wash the leaves. Place them in a large plastic bag with a TBSP water. Close or tie the bag. Microwave content for about 1-1.5 minutes. Immediately rinse it in cold water, so it stays soft, and does not cook for further. Set aside.
Mix filling in a large bowl: meat, cooked bulgur, salt, ground pepper, grated onion. Set aside.
Cut off the stems and the thick veins at the widest part of the leaves. Set cut out parts aside.
If your leaves are broken, use partial leaves to cover the holes.
Take a small piece of meat mix with a tablespoon and fill up the leaves.
Set aside stuffed rolls on a plate.
Chop up the stems and veins about half an inch wide. Chop up any leftover leaves – but set 2 large leaves aside for the top.
In a small saucepan, saute them in a small quantity of water, 5 minutes till they get soft.
In a 6 Qt Dutch Oven, layer all the veins. Pile up all the prepared rolls in layers on the veins. Top the rolls with the 2 extra leaves saved. (If you want to double the recipe for 12 persons, use a 16-inch Electric Skillet, so the 36 rolls fit.)
Add water till fully covered, then dill, summer savory, Vegeta, hot pepper, salt.
Cook for 40 mins, then add lemon juice.
Optional: Serve it with sour cream. Decorate top with fresh dill.
Notes
You can make ahead and refrigerate or freeze this meal. You could use any large green leaves - kohlrabi, Swiss Chard, beetroot, grape, spinach or cabbage. You would need 20 leaves. You can substitute turkey with 100% or 50% of other ground meat: beef, pork, veal, chicken, even Italian sausage.
Former PhD chemist turned to chocolatier. Now in New Hampshire USA starting a food business in my 3rd country, after NZ and AU. I’m very committed to sustainability, defined as buying locally, shunning preservatives & artificial ingredients, and using only natural fruits and herbs and highest cocoa content possible for chocolates
