Stuffed Chard (cabbage works also)

By UncleDick

Family favorite from Ceil Dyer's 'Wok Cookery'

Ingredients

• 8 large Chard Leaves
• 2 T olive oil
• 2 T minced onion
• 2 cloves garlic minced
• 3/4 lb lean ground beef
• 1/4 lb ground pork or sausage
• 1 t tomato paste
• 1 C beef broth
• 1/2 C fine bread crumbs
• 1 egg slightly beaten
• 1/2 t salt
• 1/2 t coarse gr. Pepper
• 1/2 t Italian herbs
• 1 C Italian tomato sauce

Preparation

Step 1

Remove main stem of chard up to leaf area, cover and steam on rack in wok 5 min. Remove and cool leaves. Clean and dry wok. Add oil and sauté garlic and onion until soft. Combine with meat and pork in mixing bowl. Stir tomato paste into beef broth then mix broth and remaining ingredients except tomato sauce into meat. Spoon evenly into chard leaves and fold sides and roll encasing meat. Place seam side down in small baking dish that fits in wok. Lay in a single layer then cover with tomato sauce. Place dish in wok and pour water to bottom of dish in wok. Steam for 1 hour covered. Serves Four