Step 1
Bring a large pot of salted water to the boil.
Step 2
Separate 12-15 of the largest leaves from the bunch of kale, and drop them into the boiling water, a few at a time. Cook briefly until the leaves turn bright green and are just tender, about 2 minutes, then drain and set aside to dry. Remove the thick spine from the blanched leaves.
Step 3
Heat 1 tablespoon of olive oil in a pan over medium-high heat, then add the cumin and chilli flakes. Fry briefly until fragrant, then add the onion and saute until translucent. Add the tomato paste and fry briefly, 20–30 seconds, then add the carrot and continue cooking over medium heat until the carrot is tender. Remove from the heat and allow to cool.
Step 4
In a large bowl, add the sausage mince, rice, egg, soy sauce, vegetarian oyster sauce and cooled carrot and onion mixture and combine well.
Step 5
Place a generous tablespoon or two of the sausage mixture about 2cm from the tip of each kale leaf, then bring the sides over the filling and roll up like a burrito. Repeat with the remaining leaves and set aside.
Step 6
Heat the remaining olive oil in a cast-iron lidded pan over low heat until shimmering, then place the kale rolls in the pan, seam-side down, to brown the bottoms, 4–5 minutes. Flip the rolls carefully, then add enough stock to just cover the base of the pan. Place the lid on the pan and cook the rolls until almost all of the broth has been absorbed. If you like, you can add more stock to create a light sauce.
Step 7
Carefully remove the rolls from the pan. Serve with any remaining pan juices, a drizzle of chilli oil, chopped chives and cracked black pepper. Eat immediately.
