Collard Rolls Aka Cabbage Rolls With Collards Aka Sausages Using Collards As The Outside Bit
From DarrenMayoff 15 years ago
- 80 minutes to make
- Serves 8
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.
Ingredients
- 8 collard greens soaked in boiling water for 20 minutes (cut stems off) shopping list
- 1 soup tin of reserved 'collard water' - ie. the greenish water that you soaked the collards in shopping list
- 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!) shopping list
- 454 grams of organic extra lean ground pork shopping list
- 3 garlic scape (or 1 clove garlic) diced shopping list
- 1 medium yellow onion thinly sliced shopping list
- 2 medium carrots diced shopping list
- 1-2 tbsp extra virgin olive oil with a dash of salt & pepper shopping list
- 1 egg shopping list
- 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 shopping list
- 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 shopping list
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
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People Who Like This Dish 6
- foodinnewengland Claremont, NH
- mbeards2 Omaha, NE
- valinkenmore Malott, WA
- binky67 Ellicott City, MD
- crazeecndn Edmonton, CA
- goblue434 Anniston, AL
- DarrenMayoff Montreal, QC
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The Rating
Reviewed by 3 people-
Love cabbage rolls but this sounds great! Will give it a try. Thanks for the post!
valinkenmore
in Malott loved it
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what a great idea with the collards! I hate peeling cabbage also.. 5 forks!!
foodinnewengland
in Claremont loved it
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