The other night we made something like rice-less cabbage rolls on quinoa

[Backseat Driver]

Used a ground lamb loaf filling mixed with a bit of orange marmalade and Cosmic apples, chopped and then rolled portions up into split-leaf dark green chard and then baked the rolls in the oven; included a garnish of a lemony Dill Garlic cheese curd topping - placed it over quinoa for plating presentation. It was pretty rich and delish; however, because I used a spray of olive oil over the tops and though I'm familiar with slow-cooked cabbage rolls, how does the chard, a much milder spinach-like cooked flavor which, unfortunately, got a bit paper-crisped in a 350 oven differ from grape leaves (unfamiliar) in flavor or should I have used a different cooking technique to avoid the "crispness" of the delicate chard???

[Warpy]

1. If you want the chard to stay moist, try steaming the next batch

Steaming is a cooking method a lot of people overlook because it takes time and monitoring to make sure the water doesn't evaporate completely. The steam won't make the contents soggy, it will just keep the exterior moist.

As an aside, it rejuvenates day old dinner rolls that have gotten a bit hard and it's my favorite way to reheat rice.

I'd have liked the crispy chard as a foil for the soft innards, it sounds like a veggie egg roll in a way.

[Backseat Driver]

2. Thanks - I'll try the steaming next time...

[rubbersole]

3. Now I'm starvin'...

[DoBW]

4. Quinoa what I mean?

Spicy boiled cabbage weather coming soon--so lettuce give thanks

[Backseat Driver]

6. Amen for the seasons of warming comfort foods! n/t

[Easterncedar]

5. Sounds fabulous

Grape leaves do tend to be juicy, and are steamed separately before filling. I usually cook grape and cabbage rolls in a thin broth in the oven.