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Stuffed Swiss Chard leaves – an icon of Hungary, originally from Transylvania. Also referred to as cabbage leaves. Gluten-free, lowcal, dairy free option
Stuffed Swiss Chard Leaves (Töltike)
Servings: 6 assuming 3-4 rolls per person
Serving: 250g | Calories: 161 | Carbohydrates: 17g | Protein: 21g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 440mg | Potassium: 510mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3132IU | Vitamin C: 20mg | Calcium: 53mg | Iron: 2mg
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.
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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
- 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.
- Serve it with sour cream. Decorate top with fresh dill.
Notes & Ingredients
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.
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