Stuffed Swiss Chard Leaves (Töltike)
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.
Servings 6 assuming 3-4 rolls per person
Calories 161kcal
Ingredients
- 1-2 bunch Swiss chard leaves see notes
Filling
Seasonings
- 1 handful dill chopped
- 1 tsp Summer Savory
- Hot pepper optional
- 1 tsp salt
- 2 oz lemon juice or 1 TBSP vinegar to taste
- Optional: Sour cream to serve, omit for Vegan
Instructions
- 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.