Hot Around The Collards
From keni 12 years ago
- ~7 hours to make
- Serves 6
My southern take on the classic cabbage rolls! I can't believe how tasty and easy these were. Exactly as I'd hoped.
Ingredients
- 2lbs ground beef, venison, lamb, chicken, pork, or any mix shopping list
- 1 1/2-2lbs fresh collard greens, with large, intact leaves shopping list
- 1 large onion, diced shopping list
- 6 cloves garlic, minced shopping list
- 2 cups cooked rice shopping list
- 2T worcestershire sauce shopping list
- several dashes liquid smoke shopping list
- 14oz spicy tomato sauce(check in the Mexican section) shopping list
- about 1T fresh Italian herbs, minced(or sub 2t dried) shopping list
- 1/2 cup parmesan cheese, grated shopping list
- fresh ground pepper shopping list
- 46oz spicy V8 juice shopping list
- lb loaf thick sliced bread made into garlic toast, or 6-8 pieces Texas toast garlic bread shopping list
How to make it
- In bowl, combine meat, onion, garlic, rice, Worcestershire sauce, liquid smoke, herbs, about 1/4 cup of the tomato sauce, cheese and ground pepper.
- Working with one leaf at a time, cut off the thick stem at the end, and up about 1/4 of the way or so into the leaf. Just cut this stem out. You don't need to worry about it too much just get the toughest part cut out.
- Now, sorta fold the ends over each other, if necessary, and place a heaping spoonful of the meat mixture onto one end and fold up, burrito style(folding the sides in as you go), until fully rolled.
- Place seam side down in slow cooker bowl. It's okay to stack them a lil, if you have to.
- Sprinkle tops with a lil salt and pepper.
- Pour the V8 juice and remaining tomato sauce over rolls.
- Heat on low for about 6 hours. Check for tenderness of the leaves. Continue to cook another hour or so, if needed.
- Mine were done in 6 hours, and they were tender as can be.
- Serve on top of a piece of garlic bread, with the sauce poured over them.
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