Swiss chard cabbage rolls

Swiss Chard Rolls - The Boston Globe

I'll be the first one to admit I'm not a huge lover of Swiss chard. I can't put my finger on exactly why it's not my favorite BUT, that being said, when you use it instead of cabbage to make cabbage rolls, it is heavenly. I find it sooo much more tender than cabbage. I've made it a couple of times not blanching the leaves and a couple of time blanching the leaves and I have to say - it takes a few more minutes but you should definitely blanch the leaves. It makes things even more simple. I…

Swiss Chard is a cool weather plant. Though once established, it grows well in the garden and can produce year round. Come spring, Swiss Chard will begin shooting out its large, tender, bright green leaves on thick, crisp stalks. Chard, as it’s often called, belongs to the same family as beets and spinach with a …

Swiss Chard Rolls are similar to Cabbage Rolls and Dolmades (Greek Stuffed Grape Leaves) but made with more tender chard instead of

The summer garden in Kansas City has many offerings, but one frequently overlooked is Swiss chard. I love greens—all kinds of them—but Swiss chard is my favorite. In addition to being delicious and versatile, it is easy to grow, very tolerant of our climate, beautiful, and you get at least two years out of one…

Large Swiss chard leaves make beautiful rolls stuffed with ricotta cheese topped with tomato sauce and mozzarella cheese. Leaves of Swiss chard are blanched until pliable and vibrant, and then stuffed with a ricotta cheese mixture, topped with tomato sauce, mozzarella cheese and then baked in the oven. They are beautiful and delicious! Summer is a great time of year to make these, as Swiss chard is readily available at farmer's markets or maybe even in your own garden. Swiss chard leaves are…

Large Swiss chard leaves make beautiful rolls stuffed with ricotta cheese topped with tomato sauce and mozzarella cheese. Leaves of Swiss chard are blanched until pliable and vibrant, and then stuffed with a ricotta cheese mixture, topped with tomato sauce, mozzarella cheese and then baked in the oven. They are beautiful and delicious! Summer is a great time of year to make these, as Swiss chard is readily available at farmer's markets or maybe even in your own garden. Swiss chard leaves are…

A swiss chard take on the traditional stuffed cabbage rolls that your grandmother used to make.

I like to change up the wrapping of cabbage rolls by using beet leaves or Swiss chard leaves. The beet leaves give you a much smaller roll, and both of them give your rolls a darker look. Both these leaves are also thinner and also give you a slightly different flavour than cabbage. Yields approximately 50 small rolls enough beet or Swiss chard leaves to make 50 rolls (using these leaves in place of cabbage will usually give you smaller rolls 1 pound lean ground beef 1 pound ground pork 1…