Collard greens make a great Georgia Grown alternative to cabbage leaves in a traditional stuffed cabbage recipe.
- 14 collard green leaves, stems removed
- 1 pound ground beef
- 1 cup cooked rice
- 2 cloves garlic, minced
- ½ cup onion, fine dice
- ¼ cup bell pepper, fine dice
- Pinch sugar
- 1 Teaspoon dried oregano
Preheat oven to 350 degrees.
Blanche collard greens in pot of boiling water for about 1 minute, then shock in ice water to stop cooking and to retain color.
Combine beef, cooked rice, ½ cup tomato sauce, garlic, onion, bell peppers, salt & pepper, mixing well.
Use 1 whole collard leaf per roll, piecing 2 sides together if needed. Place collard green on cutting board. Place about 1/3 cup of filling on bottom third of leaf. Begin rolling by folding leaf over filling making one turn then fold sides in over roll then continue rolling using whole leaf. Place roll seam side down in baking dish. Continue with remaining leaves. In a separate bowl, combine remaining sauce with sugar, oregano, salt & pepper. Pour sauce over collard green rolls then bake for about 45 minutes. Serves about 6 people.