Ingredients

How to make it

  • Soak the collards in boiling water in a casserole dish
  • Cook up the rice
  • Add carrots, onion and garlic to the pan and saute in the oil and salt/pepper
  • Mix up the spices
  • Add the cooked rice, saute mixture and spices to the pork - mix it until it cools a bit and then add an egg - keep on mixing until all nice and blended
  • Preheat the oven to 375
  • Time to get rolling!!!
  • Add some mixture (about 2 1/2 tbps or so) to the collards (Be sure that they are nice and stuffed)
  • Roll gently and tightly towards the stem and be sure to tuck in the sides
  • Plop the roll into your casserole dish
  • Keep in up until you are out of collards
  • Add any extra mix to the casserole
  • Pour the sauce on top
  • Bake Covered for 45 minutes
  • Remove/baste well and cook uncovered another 30 minutes
  • Baste again and cook another 5 minutes
  • Let cool a minute or 3 before serving
Here they are right out of the oven   Close
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Reviews & Comments 4

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  • DarrenMayoff 5 years ago
    My only complaint was that they got a bit tough to roll up due to the thick stem on the collard - let me know what you think
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  • joe1155 5 years ago
    I love collards and never would have thought of stuffing them. Great idea.
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    " It was excellent "
    valinkenmore ate it and said...
    Love cabbage rolls but this sounds great! Will give it a try. Thanks for the post!
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    " It was excellent "
    foodinnewengland ate it and said...
    what a great idea with the collards! I hate peeling cabbage also.. 5 forks!!
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