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Swiss Chard 'Cabbage Rolls'

Swiss Chard 'Cabbage Rolls'

Dr. Peggy Malone
A swiss chard take on the traditional stuffed cabbage rolls that your grandmother used to make.
4.50 from 2 votes


  • 8-10 swiss chard leaves
  • 1 and 1/2 cups cooked rice I used basmati
  • 1 pound of pastured pork or grass fed beef
  • 4 garlic scapes or 2 cloves of garlic diced
  • I medium red onion diced
  • 2 medium carrots diced
  • 2 Tbsp coconut oil
  • 1 egg
  • 1 Tsp paprika
  • 1 Tsp oregano
  • 1 Tsp sea salt
  • 1 Tsp chili powder
  • 1/2 Tsp basil
  • 3 Cups organic tomato sauce


  • Soak swiss chard leaves in hot water for 15-20 minutes
  • Cook the rice
  • Saute the garlic scapes (or garlic), onion, and carrots in the coconut oil in a frying pan
  • Add the cooked rice, all the spices and the sauted vegetable mixture to the meat in a bowl and mix together.
  • Add the egg to this meat mixture and mix some more until well blended
  • Place a scoop of the meat mixture on the wide edge of a swiss chard leaf and roll it up
  • Continue rolling until you use all your swiss chard leaves
  • Spread any remaining meat mixture over the top of your rolls and cover with tomato sauce.
  • Cover with foil and bake at 375 for 45 minutes.
  • Remove foil and bake for a further 15-30 minutes until it is bubbly and the edges are a bit crisp.
  • Serve and Enjoy!


It really is delicious. For real :)