Yes I do, I use an asian style rice stuffing and serve them with sweet and sour sauce. However, i see no reason not to do a straight substitution with your favorite stuffed cabbage recipe.

I agree why not...I love collards.

Should work, a collard is nothing more than a loose leaf cabbage.

what! no recipes!

; )

Thanks everyone!

You can do with just about any leaf vegetables, even lettuce. I grow shiso(Korean semame leaves ) I stuff them when available. They have aroma and flavor that no vegetable has. At this time of year I stuff grape leaves. They make good appetizer wrap and have slightly sour flavor. I also chop some very young and tender grape leaves and mix it with stuffing.

My stuffing recepie:
****(4)Barely cooked rice(boil 2 minutes, strain)
**(2) half cooked split peas (pre-soak, boil 5 min, strain)
***(3) groung beef or pork or chicken (or any combination)
*(1) parsley, chives/scalions/ , oregano/thye/savory
Add several garlic cloves, some onions(copped) to hot oil and bown them at low heat.
Add ground meat, raise heat to medium and saute lightly.
Add rice, split peas, chopped vegetables and saute all of them a little more.

Turn off the heat, let stuffing cool off and then stuff your favorite leaves.

As you stuff, place them in a pot. When fiished stuffing, add about half cup of water, close the pot thightly and simmer at VERY LOW heat (about 45-60 min.)

By the time the added water evaporates, stuffing should be done. WATCH NOT TO BURN THE BOTTOM OF YOUR PAN!!

OOOps!
I forgot to mention, to add salt pepper according to your taste.

Thanks cyrus! i'm growing a large leafed, open, cabbagey Komatsuna and have been wondering about other ways to prepare it. Where did you get your Korean sesame leaf seeds? Want to trade?

I always use the largest collard leaves to make stuffed golobki, or Polish cabbage rolls. They are easy to work with and impart a great flavor to the dish. There is a thread about this on here somewhere from the last couple years. Look up collards golobki and see what you find. I think I posted my recipe, but the above one sounds really good too and I am glad to find another type of stuffing to try out.

We love these! In fact we have been eating them every Sunday for about a month now.

COLLARD ROLLS
(In Crock-Pot)

Ingredients
20 collards leaves (reserve liquid from the slightly cooked leaves)
1-pound baby cut carrots (slightly cooked)
½ cup precooked rice according to package
3 Yukon golden potatoes (slightly cooked)
Approximately 3 pounds ground meat (80% lean ground chuck beef)
2 cans 10-3/4 oz CampbellÂs tomato soup
3 eggs

The following four ingredients are what I had available (in season) to add, you can add whatever you may have available that sounds good, instead of the following:
½ cup chopped broccoli raabs
1/8 cup chopped garlic scapes
1/8 cup chopped scallions
1/8 cup chopped beet leaves

1/8 cup seasoning mix of choice
1/3 cup breadcrumbs
1/3 cup ketchup

Cooking time in large crock pot  6 hours on low

Prepare rice, carrots, and potatoes as above and set aside.

Trim off the thick back part of stem of the collards as you would the cabbage leaves to make cabbage rolls. Place the collard leaves in water and heat just a few minutes. Reserve 2 cups liquid from cooked leaves; to this mix add the 2 cans of tomato soup. Combine broccoli raab, garlic scapes, scallions, and beet leaves mix together and add 1/8 cup to the meat mixture, reserve remaining to be added in to liquid mixture in crock-pot at the end.

Place in large bowl ground meat and combine the following: eggs, seasoning of choice (we have our own special seasoning mix that we use), breadcrumbs, ketchup and rice. Mix together. Add the above 1/8 cup (reserve) of broccoli raabs, garlic scapes, etc. and mix.

To form collard rolls place meat mixture on the large end of leaf and roll up set each roll aside until all leaves are used. If there is left over meat, roll as a meatball. Place some carrots & potatoes on the bottom of the crock-pot. Add some liquid mixture. Then place a layer of collard rolls. Keep alternating carrots, potatoes, and liquid mixture then the collard rolls until all are used up.

May also be cooked in oven at 375 degrees for 1-1/2 hours (approximately) until done.