1 dozen large collard leaves
Filling
2 tablespoons cooking oil
1 cup diced onion
3 cups deices turnips, you could use beets
3 cups deiced rutabagas, you could use potatoes
½ cup mushrooms sliced
1 teaspoon each basil, thyme and oregano
1 cup cooked lentils
1 cup cooked barley or rice
1 pound cooked lean ground sausage or beef
Salt and pepper to taste
Sweet and Sour sauce
2 tablespoons cooking oil
4 cloves garlic minced
2 cups deiced onion
4 cups tomatoes
2 tablespoons honey
2 tablespoon cinder vinegar
2 cups tomato sauce
Wash collard leaves and cut off stem ends. In a large Dutch oven steam leaves over boiling water until done. Set aside to cool. Heat oil in Dutch oven and sauté onion, turnips, and rutabagas unit tender. Add mushrooms and herbs and cook briefly. Stir in cooked lentils and barley. Add salt and pepper to taste, and mix well. Remove to large bowl to cool. To make the sauce, cook garlic and onion in oil until golden. Add tomato, honey, vinegar and tomato sauce. And simmer for 15 minutes. Place ½ -1/3 cup filling mixture in each collard leaf. Roll into a bundle, tucking in sides while rolling. Layer in large Dutch oven and cover with sweet and sour sauce. Cover and bake in 350 oven until collard rolls are tender about 40-50 minutes. Serves 4-5