Stuffed Chard (Brenda Pulvermacher – Quadra Island)

Stuffed Chard (Brenda Pulvermacher – Quadra Island)

  • Prep Time: 30 mins
  • Total Time: 1 hrs
  • Servings: 4
  • About This Recipe

    “From one of my favourite cookbooks “Island cookery -Quadra Island Child Care Society”. Real nice way to serve chard, with more taste than cabbage rolls, also a nice change from the usual tomato sauce. I like to sprinkle them with grated parmesan.”


  • 16outer chard leaves
  • 2 1/2 cupscooked brown rice
  • 1onion, chopped
  • 1/4 cupoil
  • 3/4 cupcottage cheese
  • 3/4 cupfeta cheese, crumbled
  • 1egg, beaten
  • 1/2 cupparsley, chopped
  • 3/4 cuproasted sunflower seeds
  • 1teaspoon dried dill or 1tablespoonfresh dill
  • 1/2 teaspoonsalt
  • Directions

  • Saute onion in oil and mix all ingredients together except chard.
  • Remove the stem on the chard and place about 2 tbsp filling on the underside of the leaf.
  • Roll up, folding in the sides to make a tight little packet.
  • Place seam side down in a greased casserole.
  • Cover and bake for 30 minutes at 350°F.
  • Reviews

  • “This is not a pretty recipe even with rainbow Chard but it is a very delicious recipe.I made these for a fussy almost vegetarian and she loved them. The one change I made was to substitute the brown rice with mixed white & wild (I thoughthad brown rice in the cupboard but none was to be found). I put apprx 5 tbsp of filling in each and cut the recipe back to 6 large rolls. Derf this is a recipe that will be made again & again- Thanks for a delicious dinner”

  • “I thought we would like these. The idea is a good one, but the combo of flavors inside, my family just didn’t care for it. Maybe someone else might though.”