Stuffed collard rolls
I have a soft spot for Eastern European food, and stuffed cabbage was always one of my favorites. It’s homey and filling – the very definition of comfort food. I’ve had vegetarian versions, but they were on the bland side. So I swapped out cabbage for collard greens, which have a bit more flavor. Then I made a filling that combines the chewiness of hulled barley, the crunch of almonds and the meatiness of both mushrooms and seitan. And topped the collard rolls with a lemony sweet and sour tomato sauce. These would be really good served with mashed potatoes, but that would really be carbo-loading, so you didn’t hear that suggestion from me, ok?
Stuffed Collard Rolls
3/4 cup hulled barley
2 1/4 cup vegetable broth or water
2 tablespoons extra virgin olive oil
1 carrot, grated
2 medium onions, diced
2 cloves garlic, minced
8 ounces mushrooms, chopped
1/2 cup slivered almonds, chopped
1/3 cup chopped parsley
1 8-ounce package seitan, cut into very small pieces (best done by pulsing in a food processor)
1/2 teaspoon salt
Black pepper to taste
1 cup fresh whole wheat bread crumbs (again, use a food processor)
1 egg, lightly beaten
1 28-ounce can whole tomatoes, chopped or squeezed with your hands
1 28-ounce can crushed tomatoes in puree
1/3 cup lemon juice
1/4 cup dark brown sugar
1/4 teaspoon salt
10 large collard green leaves
Put the barley in a saucepan with the broth or water. Bring to a boil, cover and simmer for about 1 hour. The grain will still be very chewy (hulled barley is always chewier than the pearled variety.) Drain off any excess liquid and set aside.
Heat the olive oil in a large skillet. Add the onions, garlic and carrot and saute for 5 minutes. Add the mushrooms and almonds and saute 3-4 more minutes. Add the parsley, seitan, salt and a generous amount of pepper. Place this mixture in a large bowl. Stir in the cooked barley, bread crumbs and egg, mixing well.
To make the sauce, combine the tomatoes, lemon juice, sugar and salt, and bring to a boil. Set aside.
Bring a large pot of water to a boil and add the collard leaves, blanching for 3 minutes. Drain carefully and lay the leaves out on kitchen towels or on cutting boards. Cut a V in the end of each leaf to remove the thickest part of the stem.
Heat the oven to 350 degrees.
Place 1/2 c. filling in the middle of each leaf. Fold the sides over, then the stem end, then roll it over the other end to close the roll. Place 3 cups sauce in the bottom of a large glass or ceramic baking dish. Add the collard rolls in a single layer and top with 3 more cups of sauce. Cover with foil and bake for 75 minutes.
Serves 5.
Yes!!
You can also use chard leaves for the wrappers, and cooked kasha or quinoa for the grain.
If you use chard, I’d blanch the leaves for only a minute, as they are more delicate.
Quinoa or kasha would be good, but wouldn’t have the same very chewy texture. I’ll try that next time. Thanks!