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Ingredients

• 8 collard greens soaked in boiling water for 20 minutes (cut stems off)
• 1 soup tin of reserved 'collard water' - ie. the greenish water that you soaked the collards in
• 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!)
• 454 grams of organic extra lean ground pork
• 3 garlic scape (or 1 clove garlic) diced
• 1 medium yellow onion thinly sliced
• 2 medium carrots diced
• 1-2 tbsp extra virgin olive oil with a dash of salt & pepper
• 1 egg
• 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
• 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

Description

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.

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