Callaloo Stuffed Veal

by Michele Pesula Kuegler | October 27th, 2010 | Main Dishes, Recipes

Callaloo stuffed porkOne of the most relaxing parts of the weekend for my husband and myself is to shop for interesting ingredients and cook.  With harvest in full swing in September and the beginning of October, we made numerous trips to local farms.  While visiting Lull Farm we discovered that they had an amazing array of vegetable.  They had more than 60 types of heirloom tomatoes, multiple types of eggplants, and a cornucopia of greens.

Over the course of a few weekends, we made repeated trips to the farm to purchase different vegetables.  We purchased tomatoes for canning and apple seconds for making apple butter.   We also tried an assortment of the heirloom tomatoes.  We then decided to expand our palates some more and try new-to-us vegetables: kermits and callaloo.

Both of these vegetables were merely unique varieties of vegetables that we cook regularly.  Kermits are a member of the eggplant family.  We simply sliced these and used them on veggie pizza.  Callaloo is a green, native to the Caribbean.  We decided to make this leafy green part of an entrée, instead of as a side dish.  With some thinly sliced veal waiting in our freezer, it was an easy decision on how we’d use the callaloo.

Making the Callaloo Stuffed Veal was fairly easy.  The most difficult part was getting the pinwheel of veal to stay closed using a toothpick.  The next time I try this recipe, I will use some cooking twine to tie each pinwheel closed.

Callaloo Stuffed Veal


  1. olive oil
  2. 3/4 pound callaloo, stems trimmed and leaves chopped
  3. 2 cloves garlic, minced
  4. fresh parmesan cheese, grated
  5. 1-1/2 pounds veal, thinly sliced
  6. marinara
  1. Heat a large nonstick frying pan over medium heat. Coat bottom of pan with olive oil and add callaloo. Sauté for 5-10 minutes, or until callaloo is tender. Add garlic, and sauté for another 1 or 2 minutes.
  2. Remove pan from heat, and add as much cheese as desired.
  3. Top veal slice with a small amount of callaloo mixture. Starting at narrow end and roll to form a pinwheel. Secure with cooking twine or a toothpick. Repeat with remaining veal slices and callaloo.
  4. Clean frying pan, and return to stove on medium heat. Coat pan with olive oil.
  5. Add veal pinwheels, and sear for 30 seconds on each side.
  6. Add marinara sauce, and place cover on frying pan. Reduce heat to simmer, and allow to cook for 15-20 minutes, or until veal is tender.
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