These were quite yummy! I made several and they froze nicely. You could also use cabbage instead of collard greens. I live in the South where collards are plentiful and grown in every home garden. So, getting fresh collards is easily done. Logan didn't care for the cilantro on top and said more bacon would have been better. I liked the cilantro. Suffice it to say that the cilantro is probably for the more discerning palate.
Collard green rolls w/ creamy bacon sauce (from Pillsbury Annual Recipes 2008 with some modifications)
1 pile of collard greens or 1 large head of cabbage
1 lb ground beef
1/3 cup uncooked instant white rice
1/3 cup dairy free milk
1 teaspoon Worcestshire sauce
1/2 teaspoon sea salt
1/4 teaspoon pepper
1 cup beef broth
1/2 teaspoon carraway seed
1/2 cup dairy free milk again
1/2 cup dairy free sour cream ( I use Tofutti brand)
1 tablespoon cornstarch
1/4 cup cooked bacon pieces
Cook cabbage or collards in large pot until slightly wilted.
In medium bowl, mix ground beef, uncooked rice, 1/3 c dairy free milk, the egg. worcestshire sauce, sea salt and pepper. Spoon about 1/3 of this mixture on thick end of collard leaves. Roll up, tucking sides in. Place filled leaves in 12 in skillet, seam side down. Add broth and carraway seed. Cover; heat to boiling. Reduce heat and simmer 25 to 30 minutes.
With slotted spoon, place rolls on serving platter. Cover to keep warm. In small bowl, mix 1/2 cup dairy free milk, the dairy free sour cream, cornstarch, salt and pepper with wire whisk. Pour into skillet. Cook and stir over medium heat until thick and bubbly. Serve sauce over rolls . Sprinkle with cilantro or bacon, your choice.