I have always loved my cousin's cabbage rolls. There is something about the softened leaves stuffed with meaty goodness that I have always enjoyed. I have never attempted them because they seemed like a ridiculous amount of work. However, since I have started to enjoy kale more, I thought about how I would enjoy kale leaves stuffed with deliciousness. Anyways--I made up this recipe using what I know about making cabbage rolls and then I stuffed them with a mixture of quinoa, mushrooms, roasted red peppers, red onins and spices. They were delicious and surprisingly easy. Serve them as a side or eat a few of them as a main course.
2 bunches of kale, stems chopped to the point the leaves start
1 cup quinoa cooked
8 oz mushrooms cut into quarters
6 oz chopped red pepper
1 12 oz jar of marinara sauce
2 tbs of EVOO
1/2 red pepper chopped into small pieces
1/2 tsp sea salt
1/2 tsp cracked pepper
1/4 tsp crushed red pepper
1/4 tsp garlic powder
1) Bring salted water to a boil in a 3 qt pan. Blanch the kale by dropping the kale leaves into the boiling water for 2-3 minutes. Run them under cold water immediately after their removal from the water. Set aside the pot, you will use it again.
2) While you are waiting for the water to boil, saute the mushrooms and onion in EVOO with all of the spices. It should take about 5 minutes, and just before the mushrooms and onions are cooked, add the chopped red pepper. Saute about 1-2 minutes more. Once done, add the sauteed veggies to the quinoa and mix well.
3) Place the blanched kale leaves flat on a surface with the raised part of the stem down. Judge the size of the kale leaf and place an appropriate amount of the quinoa mixture on the leaf. You want the leaf to be folded over the mixture in a way that it will be completely covered. Start with the sides, then fold in the top, and last the bottom where the stem is a bit thicker.
4) Put a very small amount of water on the bottom of the 3 qt pot. Once each kale roll is wrapped, place it stem side down in the pot. The kale rolls should cover the bottom of the pot. Take the marinara sauce and pour it over the rolls. Fill the sauce jar with about 3/4 cup of water and pour that over the rolls. Let them simmer for 45 minutes on low.