Brown rice turkey kale rolls

Love cabbage rolls? Then you’ll love these new-and-improved kale rolls!

by Emily Richards PH Ec.
248 cal Serves 6
Prep time 0h 30m
Cook time 1h 55m
Total time 2h 25m
Brown rice turkey kale rolls in a bowl



  1. Step 1

    In a saucepan bring rice, broth, garlic and rosemary to boil. Reduce heat to low; cover and cook for about 20 minutes or until rice is tender and liquid is absorbed. Scrape into a large bowl and let cool slightly.
  2. Step 2

    Stir in turkey, parsley, cheese and vinegar; combine well.
  3. Step 3

    Lay out kale leaves, darker side down. Divide turkey mixture among kale leaves depending on size of leaf. Starting at the widest part of the kale leaf, roll up, tucking in the sides if possible so mixture is covered.
  4. Step 4

    Spread 3/4 cup (175 mL) of the passata among bottom of an 8 inch (2 L) casserole dish and place the kale rolls seam side down in dish. Top with remaining passata and water. Cover with foil and bake in 400 °F (200 °C) oven for 40 minutes. Uncover and bake for 10 minutes or until kale is tender and sauce is thickened.

Nutritional information

Per serving (1 roll)

18 g
360 mg
763 mg
Total fat
0 g
Saturated fat
2 g
52 g
33 g
4 g
6 g
Added sugars
0 g