Stuffed “Cabbage” Rolls (read that “Stuffed Swiss Chard Rolls”)

I grew up on the Polish version of Stuffed Cabbage Rolls (Golumpki), but Bill doesn’t particularly care for the smell of cabbage cooking, so we often substitute Swiss chard leaves for the cabbage, and it tastes delicious – to us, anyway. Occasionally, especially in the late spring or early summer, we’ll substitute grape leaves instead. Either way, the dish turns out great. You can use whatever recipe you usually use for Stuffed Cabbage Rolls, or here’s a basic one that works great.

Stuffed Swiss Chard Rolls

2 pounds ground beef

2 cups cooked rice

3 carrots, cross-sliced

3 cups sliced celery

1 large onion, sliced

2 small cans tomato sauce

10-20 Swiss chard (or grape) leaves, depending on size

Salt, pepper, garlic (freshly minced, minced dried, or powder) to taste

Water

Combine the raw ground beef with the rice, and add a bit of salt, pepper, and garlic. Mix thoroughly, and spoon mixture into Swiss chard leaves. Begin rolling each leaf, turning the sides inward to enclose completely, then finish rolling. Place the first few rolls in a crock pot or large cooking pot, add a bit of the carrots, celery, onions, tomato sauce, and seasoning. Repeat till ingredients are used up, ending with the vegetable mixture on top. Add water to about 1/3 of the way up to the top of the pot. Cover, and cook on the stove, medium-low heat for 2-3 hours (if you’re using a crock pot, just set it on low in the morning, and come back to a delicious meal in the evening).

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