Excellent!

In the write down your recipes thread, I realized that my mother taught me way more about the methods of cooking than specific recipes. Not a specific meatloaf, but how to make meatloaf in general.

I love the ideas behind your Korean stuff collards! I may try collards next time instead of cabbage.

Rita, I make stuffed collards, but Elery would love the addition of gochujang, I'll mention that to him, thanks for doing that sampling!

Annie

I love improv cooking. I haven’t been doing as much as I would want to though. We are taking a lot more trips out of state so we are eating out more than in.

I've never thought of stuffing collard greens, and we love the taste so will have to give this a try - thank you! I do use collard greens quite often in place of spinach or kale in many recipes.

They have a taste very similar to grape leaves. The stem is quite tough so it's better to trim the thickest part of it out some. And the leaves are a little more tough than regular cabbage leaves so a knife is needed to cut it when eating but other than that it is really worth the try. If you like collards a lot and you like stuffed cabbage you will love it.

Rita, I also think it's easier to roll the collards than it is to roll cabbage leaves, the cabbage always seems to split and tear. I also think the taste of collards is similar to cabbage, so it was a natural progression to roll them when I didn't have cabbage.

I'm still uncertain about the gochujang, though, I'm such a wuss...

Annie

I just used a little of the gochujang sauce, mixed it in with the stuffing and also added it to the beef broth/tomato sauce that I poured over the rolls. It's a Korean chili sauce, but a very distinctive flavor over other types. We are able to buy it in our local Publix grocery here, but probably most areas it would have to be found at specialty grocers.

I've always added Korean chili flakes to my stuffed cabbage rolls. If gochujang sauce is sweet, I would not use it myself, but I do like the idea of substituting collard greens for cabbage. When I make cabbage rolls, I also trim (horizontally) the thickest part of the rib on the leaves, to make them easier to roll - but only for the outer leaves.

Thanks for this suggestion, as I love collard greens!