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  Dasheen leaves/1 (10-oz) bag spinach 7 Ounce (2 packets)
  Bacon fat/Pork fat 3 Tablespoon
  Chopped onion 2 Tablespoon
  Peeled chopped tomato 1
  Minced cooked meat 1⁄2 Cup (8 tbs)
  Soft stale bread crumbs/Cooked rice /mashed cooked beans 3⁄4 Cup (12 tbs)
  Slightly beaten egg 1
  Chicken broth/Consomme 1⁄2 Cup (8 tbs)

Dip leaves in hot water to wilt slightly.
Saute onion and tomato in hot bacon fat for 1 minute.
Remove from heat and stir in meat and crumbs.
Season to taste.
Stir in just enough beaten egg to moisten and bind mixture.
Spoon a little of the filling into the centre of each dasheen leaf.
Overlap edges and roll as you would for cabbage rolls.
With spinach you may need 2 overlapped leaves for each roll.
Place rolls close together in a buttered casserole and barely cover with broth.
Cover the dish and bake at about 350F for 45 minutes.
Drain and serve buttered and garnished with sieved hard-cooked egg.

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Dasheen Rolls Recipe