Recipe

Collard Rolls Aka Cabbage Rolls With Collards Aka Sausages Using Collards As The Outside Bit Recipe

Add Step-by-Step Photos	DarrenMayoff / All my dishes 3 months, 4 weeks ago I wanted to make cabbage rolls but had never done them before. Was not in the mood to peel cabbage however, so I bought some collards instead. I used ground pork instead of beef and it came out tasting a bit like sausages. Prep:40m Cook:80m Servings:8	DarrenMayof
	pork collards hickorypaprika scape

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Ingredients

8 Collard Greens soaked in boiling water for 20 minutes (cut stems off)

1 soup tin of reserved 'collard water' - ie. the greenish water that you soaked the collards in

1 1/2 cups of 'cooked' rice (don't make the mistake i mad of making way too much rice and then realizing that cooking it makes it more!)

454 grams of organic extra lean ground pork

3 garlic scape (or 1 clove garlic) diced

1 medium yellow onion thinly sliced

2 medium carrots diced

1-2 tbsp extra virgin olive oil with a dash of salt & pepper

1 egg

Spice mix: 1 heaping teaspoon hickory smoked paprika,1/2 tsp basil,1 tsp oregano, 1 tsp salt, 1/2 tsp ancho chili powder, 1/2 tsp chili powder, 2 tsp brown sugar

Sauce mix: 1 tin condensed tomato soup, 1 tin of collard water, 2 tsp sugar, 2 tbsp orange juice, 1 tbsp Worcestershire sauce, 1 tsp soy-sauce, 1 tbsp red wine vinegar, dashes of salt/pepper/hickory smoked paprika

Directions

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

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Comments

foodinnewengland 3 months, 4 weeks ago said:
What a great idea with the collards! I hate peeling cabbage also.. 5 forks!!

valinkenmore 3 months, 4 weeks ago said:
Love cabbage rolls but this sounds great! Will give it a try. Thanks for the post!

joe1155 3 months, 4 weeks ago said:
I love collards and never would have thought of stuffing them. Great idea.

DarrenMayoff 3 months, 4 weeks ago said:
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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