>> 12 large hosta leaves
>> 1 pound lean ground beef
>> 3/4 cup cooked rice, cooled
>> 1/2 cup finely chopped onion + 3 to 4 tbsp butter for sauteeing
>> 3 tbsps finely chopped dandelion leaves
>> 1 large egg
>> 1 teaspoon salt
>> 2 teaspoons black pepper
>> 3 teaspoon garlic powder
>> 1/8 cup water
>> For the sauce:
>> 1 (14.5-ounce) can diced tomatoes, undrained
>> 1 (8-ounce) can tomato sauce
>> 2 tablespoons white vinegar
>> 1/2 cup cold water, divided
In a large pot of boiling water, place half the hosta leaves in the water for 5 minutes. Stir occasionally with a wooden spoon while they are in the water. Remove, place in a strainer and pour cold water over them. Then do the remaining leaves.
Meanwhile, saute the onions in butter; cook just until translucent. In a large mixing bowl, mix together the ground beef, rice, onions, dandelion greens, egg, spices and water.
Using clean scissors, cut a "V" shape at the lobe part of the leaf so that the leaf petiole is removed as well as part of the lower mid-rib.
Spoon about 2 tablespoons of mixture onto each hosta leaf (less mixture if the leaves can't be rolled). Bring one end of the hosta leaf over mixture, roll and tuck ends in to prevent any filling from falling out. Place the rolls in a single layer in a large baking dish or an oven-safe Dutch oven.
Preheat oven to 350 degrees F.
For the sauce, combine the diced tomatoes, tomato sauce, vinegar, and 1/2 cup of water.
Pour sauce over the hosta rolls. Cover with a lid or aluminum foil and bake in the preheated oven for about 50 to 60 minutes. Check at about 59 minutes to ensure the sauce is bubbling then remove from oven.
Stuffed hosta rolls will keep in the refrigerator for 3 to 4 days. Place them in an airtight container.
Tips: If you do not have fresh dandelion leaves available, you can swap them out for young plantain leaves, lamb's quarter leaves, or any other wild edible greens.
Wild Edibles in Recipe: Dandelion
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Main Dishes
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