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Vegetable Gardening

Anyone ever use collard greens for stuffed cabbage?

14 years ago

Hi all,

I was wondering if any of you ever used big collard green leaves to roll up your stuffed cabbed in instead of cabbage?

I guess it would be called "stuffed collards"? :)

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Comments (10)

cabrita
14 years ago
Yes I do, I use an asian style rice stuffing and serve them with sweet and sour sauce. However, i see no reason not to do a straight substitution with your favorite stuffed cabbage recipe.
ruthieg__tx
14 years ago
I agree why not...I love collards.
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I always cook my rice first, because my very lean homegrown ground beef just doesn't have enough fat/moisture to property cook the rice, and I don't want it hard and crunchy in there. Here's my favorite recipe: Stuffed cabbage rolls Filling 1 pound lean ground beef 3/4 cup cooked rice 1/2 cup finely chopped onion 1 large egg 1 1/2 teaspoons salt 1 teaspoon pepper 1/4 cup milk Sauce 1 cans (8 ounces ) tomato sauce 1 can (14.5 ounces) diced tomatoes, undrained 3 tablespoons sugar 2 tablespoons vinegar 1 tbls Worchestershire sauce Mix all the filling ingredients, stuff the cabbage rolls, mix all the sauce ingredients and pour over top. Bake at 350F for about an hour, or put them in the crockpot all day on low. I usually put a bed of sauerkraut under them. Elery just made a batch with burrito filling (no beans), and used enchilada sauce for baking and salsa and sour cream when serving. And there's this, which I haven't tried yet: Stuffed Cabbage Rolls with Bacon and Cheese 1 1/2 pounds lean ground beef 1/4 cup minced onion 1 teaspoon ground sage 1 1/2 cups shredded Cheddar cheese 2/3 cup fine dry bread crumbs 1 cup milk 2 teaspoons salt 1 cup beef broth 6 strips bacon Mix beef, onion, sage, cheese, bread crumbs, milk and salt. Roll up into cabbage leaves, pour beef broth over rolls and top with bacon strips. Bake at 350F for 50-60 minutes. Sweet and sour? Yup, got that too, from America's Test Kitchen! Sweet and Sour cabbage Rolls 1 head green cabbage, cored 1/4 cup long-grain white rice 2 onions, grated on the large holes of a box grater 1 1/2 lbs ground beef pepper 1 (14 1/2 ounce) cans diced tomatoes 1 (28 ounce) cans tomato puree 2 cups water 6 tablespoons light brown sugar 3 tablespoons fresh lemon juice 1 onion, peeled 8 whole cloves 12 small gingersnaps, pounded into course crumbs 1/2 cup raisins (optional) DIRECTIONS Bring 4 quarts of water and 1 tablespoon of salt to boil in large dutch oven over high heat. Add cored cabbage and cook until outer leaves just begin to wilt, about 3 minutes. Use tongs to gently remove leaves (outer 20) one by one and transfer to a colander to cool. Remove any remaining head of cabbage and let cool. Do not discard water. Return water to boil over high heat. Add rice and cook until tender, about 13 minutes. Drain the rice through a strainer, rinse it to cool, and let drain thoroughly. In a medium bowl, combine cooked rice, onion, beef, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Trim tough ribs from cabbage leaves and tightly roll 2 tablespoons of the meat mixture into each leaf. Shred the remaining blanched cabbage both the head and any remaining leaves. DIRECTIONS: Scatter half the shredded cabbage leaves in a large dutch oven. Arrange rolls seam side down snugly on top of the shredded cabbage. Sprinkle any remaining shredded cabbage on top of rolls. Combine diced tomatoes w/ juice, tomato puree, water (I use water left over from rice) 3 tablespoons of brown sugar, lemon juice, 1/2 teaspoon of salt and pour liquid over cabbage. Stud peeled onion with cloves and submerge in liquid. Bring mixture to boil, then reduce to simmer, cover and cook for 30 minutes. Discard clove studded onion. Sprinkle crushed cookies and raisins (if using) into the pot and shake to incorporate them without disturbing rolls. Simmer uncovered until sauce begins to thicken, about 1 hour. If you desire more liquid, add 1 cup of beef broth. Transfer rolls to serving dish and add remaining 3 tablespoons of brown sugar to sauce and season with salt pepper to taste. Spoon sauce over rolls and top with sour cream and chopped parsley if desired. I like them all! Annie
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This is my favorite without rice or egg. It does have a wee bit of sweet-sour taste. The capers are particularly nice in it. *** Ground Beef in Cabbage Leaves (Joy of Cooking) 8 lg cabbage leaves * 1 lb. ground beef 3 Tbsp. minced onion 2 Tbsp. minced parsley 3/4 tsp. salt 1/2 tsp. thyme 1/2 mashed clove garlic a few grains of cayenne 2 Tbsp. vinegar 3 Tbsp. br. sugar 1 tsp. capers 1/2 cup tomato juice Parblanch cabbage leaves. Preheat oven to 375 degrees. Butter baking dish (9x5 bread pan for snug fit). Mix all ingred. except tomato juice. (Mince garlic if not using garlic press) Roll 1/8 meat mixture in each leaf, folding in ends so rolls are 5 inches wide.. Place close together in pan Dot each roll with 1/2 tsp. butter. Pour in tomato juice to slightly cover. Bake 50 min. Notes: * leave cabbage overnight, unwrapped, in refrig. Very easy to peel off outer leaves.
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farmerdilla
14 years ago
Should work, a collard is nothing more than a loose leaf cabbage.
mauirose
14 years ago
what! no recipes!

; )
catherinet
Original Author
14 years ago
Thanks everyone!
cyrus_gardner
14 years ago
You can do with just about any leaf vegetables, even lettuce. I grow shiso(Korean semame leaves ) I stuff them when available. They have aroma and flavor that no vegetable has. At this time of year I stuff grape leaves. They make good appetizer wrap and have slightly sour flavor. I also chop some very young and tender grape leaves and mix it with stuffing.

My stuffing recepie:
****(4)Barely cooked rice(boil 2 minutes, strain)
**(2) half cooked split peas (pre-soak, boil 5 min, strain)
***(3) groung beef or pork or chicken (or any combination)
*(1) parsley, chives/scalions/ , oregano/thye/savory
Add several garlic cloves, some onions(copped) to hot oil and bown them at low heat.
Add ground meat, raise heat to medium and saute lightly.
Add rice, split peas, chopped vegetables and saute all of them a little more.

Turn off the heat, let stuffing cool off and then stuff your favorite leaves.

As you stuff, place them in a pot. When fiished stuffing, add about half cup of water, close the pot thightly and simmer at VERY LOW heat (about 45-60 min.)

By the time the added water evaporates, stuffing should be done. WATCH NOT TO BURN THE BOTTOM OF YOUR PAN!!
cyrus_gardner
14 years ago
OOOps!
I forgot to mention, to add salt pepper according to your taste.
mauirose
14 years ago
Thanks cyrus! i'm growing a large leafed, open, cabbagey Komatsuna and have been wondering about other ways to prepare it. Where did you get your Korean sesame leaf seeds? Want to trade?
raisemybeds
14 years ago
I always use the largest collard leaves to make stuffed golobki, or Polish cabbage rolls. They are easy to work with and impart a great flavor to the dish. There is a thread about this on here somewhere from the last couple years. Look up collards golobki and see what you find. I think I posted my recipe, but the above one sounds really good too and I am glad to find another type of stuffing to try out.
bagardens (Ohio, Zone 5b)
14 years ago
We love these! In fact we have been eating them every Sunday for about a month now.

COLLARD ROLLS
(In Crock-Pot)

Ingredients
20 collards leaves (reserve liquid from the slightly cooked leaves)
1-pound baby cut carrots (slightly cooked)
Â½ cup precooked rice according to package
3 Yukon golden potatoes (slightly cooked)
Approximately 3 pounds ground meat (80% lean ground chuck beef)
2 cans 10-3/4 oz CampbellÂs tomato soup
3 eggs

The following four ingredients are what I had available (in season) to add, you can add whatever you may have available that sounds good, instead of the following:
Â½ cup chopped broccoli raabs
1/8 cup chopped garlic scapes
1/8 cup chopped scallions
1/8 cup chopped beet leaves

1/8 cup seasoning mix of choice
1/3 cup breadcrumbs
1/3 cup ketchup

Cooking time in large crock pot Â 6 hours on low

Prepare rice, carrots, and potatoes as above and set aside.

Trim off the thick back part of stem of the collards as you would the cabbage leaves to make cabbage rolls. Place the collard leaves in water and heat just a few minutes. Reserve 2 cups liquid from cooked leaves; to this mix add the 2 cans of tomato soup. Combine broccoli raab, garlic scapes, scallions, and beet leaves mix together and add 1/8 cup to the meat mixture, reserve remaining to be added in to liquid mixture in crock-pot at the end.

Place in large bowl ground meat and combine the following: eggs, seasoning of choice (we have our own special seasoning mix that we use), breadcrumbs, ketchup and rice. Mix together. Add the above 1/8 cup (reserve) of broccoli raabs, garlic scapes, etc. and mix.

To form collard rolls place meat mixture on the large end of leaf and roll up set each roll aside until all leaves are used. If there is left over meat, roll as a meatball. Place some carrots & potatoes on the bottom of the crock-pot. Add some liquid mixture. Then place a layer of collard rolls. Keep alternating carrots, potatoes, and liquid mixture then the collard rolls until all are used up.

May also be cooked in oven at 375 degrees for 1-1/2 hours (approximately) until done.

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