Directions

1. In a large pot (make sure it has a fitted lid), heat the olive oil over medium heat. 
2. Add about 2/3 of the onion, half of the garlic and the cinnamon and stir well. 
3. Cook, stirring occasionally, until the onions begin to soften, about 5 minutes. 
4. Add the crushed tomatoes, honey and apple cider vinegar and stir well.
5. Reduce heat to low, cover and let cook while you prepare the kale and beef.
6. Use a sharp knife to gently slice the kale leaves off of their stems. Discard the stems and set the leaves aside. These will be wrapping for your meat filling.
7. To make the beef mixture, combine the remaining onions and garlic with the ground beef, the cilantro or parsley, the chili sauce, egg, 1 liberal pinch each of salt and pepper, and the soy sauce. 
8. Use your hands to combine the meat mixture well.
9. Wash your hands well.
10. Lay a kale leaf smooth side down.
11. Use your hands (it helps if they are a little bit wet) to shape 2-3 tbsp of the beef mixture (depending on the size of your kale leaf--just use your judgment) into a cylinder shape.
12. Starting at the widest part of the kale, roll the meat up, tucking the ends in, so the meat is completely encapsulated inside of the kale.
13. Repeat with the remaining beef and kale.
14. Season the sauce with salt and pepper to taste, then place the kale rolls, seam-side-down into the sauce.
15. Turn the heat up to medium-low, cover the pot and cook the rolls for 25-30 minutes, or until the kale is soft and the meat is just cooked through.
16. Use a slotted spoon to remove the rolls from the sauce and turn the heat up to medium-high.
17. Cook the sauce for about 5 minutes, or until it thickens a bit. 
18. To serve, spoon most of the sauce into bowls or onto plates and top with the kale rolls. Spoon a little more sauce on top of the rolls.
19. Serve immediately.