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Kale rolls with cheese

  • 30/03/2016
  • Easy
  • 4
  • 60 min

Small kale rolls with gorgonzola cheese and lentils will make your lunch a new culinary experience.


  • 1 head of kale
  • salt
  • 3 tablespoons olive oil
  • 2 carrots, grated
  • 12 oz (350 g) mushrooms, sliced
  • 1 ½ oz (40 g) pancetta, sliced
  • 2 cloves garlic, chopped
  • 9 oz (250 g) cooked lentils
  • 3 ¾ oz (100 g) gorgonzola, crumbled
  • 1 egg, beaten
  • black pepper
  • 1 ¾ cups (400 ml) Vegeta Vegetable Broth
  • ½ cup (100 ml) sweet cream
  • 2 tablespoon breadcrumbs
  • 2 tablespoon grated cheese


  1. 1.
    Remove kale leaves and add to boiling salted water until they soften. Then move to cold water to keep them green and crispy.
  2. 2.
    Fry grated carrots in olive oil until soft. Add sliced mushrooms, and fry briefly before adding chopped garlic and sliced pancetta.
  3. 3.
    Fry together, and then remove from heat and leave to cool a little.
  4. 4.
    Add drained lentils, crumbled gorgonzola, salt, pepper and beaten egg. Mix together well, and use mixture to stuff kale leaves.
  5. 5.
    Place rolls into oiled baking dish.
  6. 6.
    Mix cream into Vegeta Vegetable Broth and pour over rolls in dish.
  7. 7.
    Sprinkle with bread crumbs and grated cheese.
  8. 8.
    Bake in oven preheated to 400°F (200°C) and bake about 20 minutes.


The rolls will be easier to stuff if you lay the kale leaf on the work table so that the wide part of the leaf is facing you. You can carefully remove the thick part of the vein using a knife. Turn the leaf so that the side facing the inside of the head is facing up, and place the stuffing in the hollow part of the leaf. Shape the stuffing into a roll, place on the middle of the upper part of the leaf and roll, tucking the sides under the stuffing.