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Stuffed Broccoli Leaves


This is a different approach to the traditional cabbage rolls. If broccoli leaves are not available, try substituting cauliflower leaves or collard leaves.

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Rate this recipe 3.7/5 (42 Votes)


  • 1 lb. minced meat (beef or lamb)
  • 1 large onion, diced
  • 2 medium tomatoes, diced
  • 2 cups basmati or other long grain rice
  • salt & pepper to taste
  • 1/2 tsp. curry powder
  • 1/4 tsp. garam masala (or use 1/8 tsp. each allspice, cinnamon and cloves)
  • 1/2 tsp. cumin
  • 3 TBS. olive oil
  • 20 about 20 green leaves, tough center stem removed and cut into pieces approx. 4" squarish to make total of about 50 pieces
  • 1 can tomato sauce


Preparation time 30mins
Cooking time 60mins
Adapted from http


Step 1

Mix meat, onion, diced tomatoes, rice, spices, and 2 tbs. olive oil together until well combined.

Blanch prepared leaves for about 30 seconds in boiling water, then remove to colander and drain well.

Begin by spreading a leaf flat on your work surface. Place about 1 TBS. rice and meat mixture on leaf, then carefully roll up. Repeat until all leaves and stuffing have been used. (Leftover leaves and/or stuffing may be frozen.)

Spread remaining 1 TBS. olive oil on bottom of Dutch oven, or other heavy bottomed pan. Place rolls in spiral pattern in pan, beginning with the outside and working your way in. Repeat with more rows if needed. Place a plate on top of the roll to keep them in place while they cook.

Mix tomato sauce with enough water to cover rolls in their pan. Season with salt and pepper and more garam masala if desired. Carefully pour over top of rolls so as to not dislodge them. Cover pan and bring to a boil, then lower heat and simmer until water is absorbed and rice is cooked.

Place a large serving platter over pan, then carefully flip platter and pan over. Leave pan in place (upside down on platter) for a few minutes, then remove pan. You should have a beautiful looking spiral design of leaves. Enjoy!

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