AUSTRIAN STUFFED COLLARD GREENS WITH SWEET AND SOUR SAUCE (VEGAN)
This recipe was originally made by my Austrian great-grandmother with cabbage leaves, which are very tricky to prepare. I've since adapted it to make it vegan, for health reasons, and changed it to collard greens, which are far easier to prepare and more nutritious. Other than these changes, the rest remains the same and is a family favorite for a post-sledding day winter meal.
Provided by Karen Barris Calabro
Categories World Cuisine Recipes European Austrian
Time 1h30m
Yield 6
Number Of Ingredients 23
Steps:
- Remove thick stems from the collard greens, leaving a v-shaped cut at the bottom of each leaf. Reserve 12 of the largest leaves. Shred the remaining greens.
- Heat oil in a saucepan over medium-high heat. Saute rice and 1/2 the onion, stirring constantly, until fragrant but not browned, about 5 minutes. Add pine nuts and garlic; cook until fragrant, about 1 minute. Add 3 cups water, ground beef substitute, 1 teaspoon salt, 1/4 teaspoon pepper, and dill. Reduce heat to medium; simmer until water is absorbed, 15 to 20 minutes. Cover with a lid and reduce heat to the lowest setting. Cook until filling is tender, 10 to 15 minutes. Stir shredded collard greens and lemon juice into the filling. Remove from heat and let cool, uncovered.
- Combine remaining 1/2 onion, ketchup, 1 cup water, tomatoes, red bell pepper, prunes, raisins, ginger, lemon zest, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and mustard seeds in a small saucepan over medium-low heat. Simmer until sauce is thick and coats a spoon evenly, 20 to 25 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Place 1/3 to 1/2 cup of filling in the center of each leaf; fold sides over filling and roll. Arrange rolls seam-side down in a 9x13-inch casserole dish. Pour sauce on top.
- Bake uncovered in the preheated oven until rolls are tender, 20 to 25 minutes.
Nutrition Facts : Calories 396.8 calories, Carbohydrate 82.8 g, Fat 7.5 g, Fiber 7 g, Protein 6.2 g, SaturatedFat 1.7 g, Sodium 1150.3 mg, Sugar 43.6 g
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Sky lion
[email protected]I've made this recipe several times now, and it's always a hit. It's a great dish to serve for company or for a special occasion.
Gabo Velazquez
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the sweet and sour sauce, and they didn't even notice the collard greens.
Md Sekander
[email protected]I made this dish for a potluck and it was a hit! Everyone loved the unique flavor of the sweet and sour sauce.
viveenna lamchaali
[email protected]This recipe is a great way to use up leftover rice. I also added some chopped carrots and celery to the filling for extra flavor.
Junaid Tanha09
[email protected]I used a mix of collard greens and kale in this recipe. It turned out great! The kale added a bit of extra bitterness, which I really enjoyed.
Chunkeymon
[email protected]I added a little bit of chili powder to the filling for a bit of spice. It gave the dish a nice kick.
Sanjib Babu
[email protected]I didn't have any sweet and sour sauce on hand, so I made my own using ketchup, brown sugar, and vinegar. It was just as good as the store-bought kind.
Patient Tsatsu
[email protected]I'm allergic to nuts, so I used sunflower seeds in the filling instead of walnuts. It worked out great!
Mkhuliseni Reginald
[email protected]I love the fact that this recipe is vegan. It's a great way to enjoy a delicious and healthy meal.
Xander Hall
[email protected]I've made this recipe several times now, and it's always a hit. It's a great dish to serve for company or for a special occasion.
M Akram Malik
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the sweet and sour sauce, and they didn't even notice the collard greens.
Yazeed Jalboone
[email protected]I'm not a fan of collard greens, but I tried this recipe anyway. I was pleasantly surprised! The sweet and sour sauce really makes the dish.
Studio My Image
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The collard greens are so tender and flavorful, and the sauce is to die for.
Phee Rosa
[email protected]I made this dish for a potluck and it was a hit! Everyone loved the unique flavor of the sweet and sour sauce.
david okoro
[email protected]This recipe is a great way to use up leftover rice. I also added some chopped carrots and celery to the filling for extra flavor.
Dipesh Gede
[email protected]I love the combination of flavors in this dish. The sweetness of the sauce pairs perfectly with the slightly bitter collard greens.
Md Reja mia
[email protected]I've never cooked with collard greens before, but this recipe made it easy. The instructions are clear and concise, and the dish turned out delicious.
HidayatUllah niazi (HK NIAZI)
[email protected]I'm not a vegan, but I was looking for a healthier version of stuffed collard greens. This recipe fit the bill perfectly. The flavors are spot-on and the collard greens are so tender.
Bola Bose
[email protected]This Austrian Stuffed Collard Greens recipe is a keeper! The sweet and sour sauce is amazing and the collard greens are cooked perfectly. I will definitely be making this again.