Best 7 Austrian Stuffed Collard Greens With Sweet And Sour Sauce Vegan Recipes

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In the realm of culinary delights, Austrian Stuffed Collard Greens with Sweet and Sour Sauce stands as a testament to the harmonious fusion of flavors and textures. This traditional Austrian dish, known as "Gefüllte Kohlrouladen" or "Krautfleisch" in German, combines tender and succulent collard leaves, a savory filling of aromatic rice, minced mushrooms, and tangy sauerkraut, all enveloped in a velvety sweet and sour sauce. Each bite offers a symphony of flavors, from the earthy richness of the collard greens to the umami-packed filling, complemented by the vibrant and tangy sauce. This recipe provides a comprehensive guide to crafting this delectable dish, including variations such as the vegetarian version with tofu and the delightful addition of apples for a touch of sweetness. Whether you're a seasoned culinary enthusiast or a novice cook seeking a new culinary adventure, this recipe will guide you through the process of creating this authentic Austrian delicacy in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

MEDITERRANEAN STUFFED COLLARD GREENS



Mediterranean Stuffed Collard Greens image

Provided by Trisha Yearwood

Categories     appetizer

Time 2h20m

Yield 12 stuffed collard greens

Number Of Ingredients 19

1 cup Greek yogurt
Juice of 1/2 lemon
2 tablespoons chopped fresh dill, plus a sprig for garnish
1 teaspoon ground coriander
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
12 medium to large collard leaves (from 1 to 2 bunches), bottom stems trimmed
5 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
3/4 cup basmati or long-grain white rice
1/4 cup raisins
1/4 teaspoon ground allspice
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint
Zest of 1 lemon plus juice of 1/2 lemon
Lemon wedges, for serving

Steps:

  • For the lemon yogurt sauce: Add the yogurt, lemon juice, dill, coriander and some salt and pepper to a bowl. Mix together, then drizzle some olive oil on top and garnish with a sprig of dill.
  • For the collards: Bring a large pot of water to a boil and have a bowl of ice water ready. Boil the collard leaves until bright green and pliable, about 1 1/3 minutes. Transfer to the ice water to cool. Gently squeeze the leaves dry.
  • Lay out the leaves one at a time on a paper towel to blot, and use a sharp knife to cut out the thick center stems, cutting about three-quarters of the way to the top and making sure to leave 2 to 3 inches uncut at the top. Set the trimmed leaves aside.
  • Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 6 minutes. Add the rice, raisins and allspice and cook, stirring, until the rice is well coated, about 1 minute. Add 3/4 teaspoon salt and a few grinds of pepper and remove from the heat. Stir in the dill, parsley, mint and lemon zest.
  • Lay out one collard leaf with the intact end pointing towards you and the trimmed stem end pointing away. Spoon 2 level tablespoons of the rice filling in the center of the side facing you. Fold the sides of the leaf over the filling, then roll the leaf up tightly away from you like a burrito, starting from the bottom and finishing seam-side down. Repeat with the remaining leaves and rice filling. (Some of the larger leaves may need to be trimmed slightly if they appear too bulky when rolled up.)
  • Add a splash of the remaining 3 tablespoons oil to a medium saucepan. Arrange the collard rolls in a single layer on the bottom of the pan. Top with enough water to just cover the rolls, then drizzle in the remaining olive oil and the lemon juice. Cover the rolls directly with a round of parchment paper. Bring the liquid to a boil over medium-high heat, then reduce to a low simmer and cook, covered with a lid, for 1 hour. Remove the rolls from the liquid, drain on a paper towel-lined plate and let cool to room temperature. Serve with lemon wedges and the lemon yogurt sauce.

SWEET AND SOUR GREENS



Sweet and Sour Greens image

Even children will eat these greens! Every time I cook them, someone wants the recipe. Use fresh collard, kale, or mustard greens.

Provided by Angela

Categories     Side Dish     Vegetables     Greens

Time 50m

Yield 8

Number Of Ingredients 7

6 slices bacon, chopped
½ cup water
¼ cup vinegar
½ cup white sugar
⅛ teaspoon salt
⅛ teaspoon black pepper
2 ½ pounds fresh collard greens, tough stems removed and leaves torn into bite-size pieces

Steps:

  • Cook the bacon in a large Dutch oven over medium heat until browned and crisp, about 8 minutes, stirring often. Transfer bacon pieces into a bowl with a slotted spoon, leaving the drippings in the pan.
  • Stir water, vinegar, sugar, salt, and black pepper into the bacon drippings until the sugar has dissolved; bring the mixture to a boil. Place collards into the boiling mixture, and stir to mix well. Cover the Dutch oven, reduce heat to a simmer, and cook until the greens are tender, 30 to 45 minutes. Drizzle in a little more water or vinegar if greens become too dry.
  • Spoon greens into a serving dish, and sprinkle with the cooked bacon pieces.

Nutrition Facts : Calories 187.4 calories, Carbohydrate 20.7 g, Cholesterol 14.3 mg, Fat 10.1 g, Fiber 5.1 g, Protein 5.9 g, SaturatedFat 3.2 g, Sodium 240.1 mg, Sugar 13.1 g

BOBBIFIED AUSTRIAN COUNTRY STUFFING



Bobbified Austrian Country Stuffing image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 12 servings

Number Of Ingredients 13

8 medium onions
2 bunches celery
1 tablespoon olive oil
2 tablespoons sweet Hungarian paprika
1 tablespoon hot Hungarian paprika
1 tablespoon dried parsley flakes
2 loaves white bread, crust removed and air dried
2 eggs
1/2 cup milk
2 poblano peppers, roasted, peeled and seeded
2 teaspoons chopped fresh sage
2 teaspoons coarsely chopped fresh thyme
2 cups chicken stock or turkey broth

Steps:

  • Preheat the oven to 350 degrees F.
  • Coarsely dice the onions and celery so there is the same amount of each. Saute the vegetables in the oil in a saucepan over medium heat, stirring constantly, to release the juices, about 10 minutes. Add the sweet and hot paprikas and parsley flakes and continue stirring another 10 minutes. Remove from the pan into large bowl.
  • Cut the bread into 1/4-inch cubes. Slowly mix the bread into the onion and celery mixture, until all the juices are soaked up.
  • Beat the eggs with the milk in a small bowl. Mix into the stuffing.
  • Chop the poblanos into a fine dice. Mix the poblanos, sage and thyme into the stuffing. Place the stuffing in a large baking dish. Add the chicken stock and combine. Cover with foil. Bake for 30 minutes.

VEGETARIAN "SOUTHERN-STYLE" COLLARD GREENS



Vegetarian

Provided by Sunny Anderson

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

1 tablespoon olive oil
1 tablespoon butter
1/2 large onion, chopped
1 teaspoon red pepper flakes
1 clove garlic, finely chopped
1 pound collard greens, chopped
3 cups vegetable stock
2 tomatoes, seeded and chopped
Salt and freshly ground black pepper

Steps:

  • In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.

STUFFED COLLARD GREENS



Stuffed Collard Greens image

For quicker assembly, cook the tomato sauce and spelt up to two days ahead. Let cool, then store them separately in covered containers.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h10m

Number Of Ingredients 10

1 can (28 ounces) whole peeled tomatoes with their juices
1/4 cup extra-virgin olive oil
1/2 small onion, finely chopped
Pinch of red-pepper flakes
Coarse salt and freshly ground pepper
1 cup spelt
1 pound collard greens
1 1/2 cups cooked white beans, or 1 can (15 ounces) low-sodium white beans, drained and rinsed
2 tablespoons finely grated Parmigiano-Reggiano
2 teaspoons chopped fresh sage leaves

Steps:

  • Pulse tomatoes with juices in a food processor until chopped. Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and pepper flakes; cook, stirring occasionally, until onion is tender, about 6 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until slightly thickened, about 20 minutes. Season with 3/4 teaspoon salt. Let cool.
  • Pulse tomatoes with juices in a food processor until chopped. Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and pepper flakes; cook, stirring occasionally, until onion is tender, about 6 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until slightly thickened, about 20 minutes. Season with 3/4 teaspoon salt. Let cool.
  • Stir spelt into a saucepan of salted boiling water. Reduce to a steady simmer; cook, uncovered, until tender, about 40 minutes. Drain and let cool.
  • Stir spelt into a saucepan of salted boiling water. Reduce to a steady simmer; cook, uncovered, until tender, about 40 minutes. Drain and let cool.
  • Meanwhile, add collard greens in batches to a pot of salted boiling water and cook until bright green and tender, about 3 minutes. Remove with tongs and let cool. Trim off stems and thick ribs. Reserve 12 large leaves; chop any remaining leaves.
  • Meanwhile, add collard greens in batches to a pot of salted boiling water and cook until bright green and tender, about 3 minutes. Remove with tongs and let cool. Trim off stems and thick ribs. Reserve 12 large leaves; chop any remaining leaves.
  • Preheat oven to 375 degrees. Coarsely mash beans in a bowl. Add cooked spelt, remaining 2 tablespoons oil, cheese, sage, and any chopped collards. Stir to combine. Season with 1/2 teaspoon salt and pepper to taste.
  • Preheat oven to 375 degrees. Coarsely mash beans in a bowl. Add cooked spelt, remaining 2 tablespoons oil, cheese, sage, and any chopped collards. Stir to combine. Season with 1/2 teaspoon salt and pepper to taste.
  • Working with one collard leaf at a time, arrange 1/4 cup filling in center. Fold stem end over filling. Fold in sides. Roll collard over to form a bundle, overlapping ends to seal. Transfer, seam-side down, to a 9-by-13-inch baking dish.
  • Working with one collard leaf at a time, arrange 1/4 cup filling in center. Fold stem end over filling. Fold in sides. Roll collard over to form a bundle, overlapping ends to seal. Transfer, seam-side down, to a 9-by-13-inch baking dish.
  • Spread sauce evenly over stuffed collards. Cover with parchment, then foil; bake until sauce is bubbling and collards are tender, about 30 minutes. Serve immediately.
  • Spread sauce evenly over stuffed collards. Cover with parchment, then foil; bake until sauce is bubbling and collards are tender, about 30 minutes. Serve immediately.

Nutrition Facts : Calories 305 g, Cholesterol 3 g, Fat 12 g, Fiber 9 g, Protein 11 g, SaturatedFat 2 g, Sodium 635 g

ITALIAN-STYLE STUFFED AUBERGINES



Italian-style stuffed aubergines image

Forget stuffed peppers and serve your veggie guests this sophisticated stuffed aubergine dish instead

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 9

2 aubergines
2 tbsp olive oil, plus extra for drizzling
1 large onion, finely chopped
4 garlic cloves, finely chopped
12 cherry tomatoes, halved
50g pitted green olives, chopped
handful basil leaves, chopped
125g ball vegetarian mozzarella, torn into bite-size pieces
handful fresh white breadcrumbs

Steps:

  • Heat oven to 220C/200C fan/gas 7. Slice the aubergines in half lengthways, leaving the stem intact. Using a small knife, cut a border inside each aubergine about ½-1cm thick. Using a teaspoon, scoop out the aubergine flesh, so that you have 4 shells. Brush these with a little of the oil, season and place in a baking dish. Cover with foil and bake for 20 mins. Chop the flesh and place to one side.
  • Meanwhile, add the remaining oil to a non-stick frying pan. Tip in the onion and cook until soft. Add the chopped aubergine flesh and cook through. Tip in the garlic and tomatoes and cook for 3 mins more. Stir in olives, basil, mozzarella and seasoning.
  • When the aubergine shells are tender, remove from the oven and reduce heat to 200C/180C fan/gas 6. Pile stuffing into shells, sprinkle with breadcrumbs and drizzle with a little more oil. Bake for 15-20 mins, until the cheese is gooey and the breadcrumbs are golden. Serve with a green salad.

Nutrition Facts : Calories 266 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 1.17 milligram of sodium

CORNBREAD STUFFING WITH SAUSAGE AND COLLARD GREENS



Cornbread Stuffing with Sausage and Collard Greens image

Cubing and lightly toasting the cornbread preps it for maximum flavor absorption without compromising its sturdiness.

Provided by Molly Baz

Categories     Bon Appétit     Thanksgiving     Stuffing/Dressing     Side     Friendsgiving     Cornmeal     Sausage     Collard Greens     Holiday 2018

Yield 10-12 servings

Number Of Ingredients 14

Buttermilk Cornbread
9 Tbsp. unsalted butter, divided, plus more for pan
2 Tbsp. extra-virgin olive oil
1 1/2 lb. hot or sweet Italian sausage, casings removed
1 large onion, finely chopped
2 celery stalks, finely chopped
6 garlic cloves, thinly sliced
2 Tbsp. finely chopped rosemary
1 Tbsp. kosher salt
1/2 tsp. crushed red pepper flakes
2 bunches collard greens, stems and ribs removed, leaves torn or cut into 2" pieces
1 1/2 cups heavy cream
2 1/2 cups low-sodium chicken broth, divided
3 large eggs, beaten to blend

Steps:

  • Place a rack in middle of oven; preheat oven to 300°F. Cut cornbread into 1" cubes and divide between 2 large rimmed baking sheets. Toast, turning over halfway through, until outsides are dried out and some of the sides are golden brown, 45-55 minutes.
  • Increase oven temperature to 350°F. Lightly butter a 13x9" baking dish. Heat oil in a large Dutch oven or other heavy pot over medium-high. Arrange sausage in a single layer in pot and cook, undisturbed, until browned underneath, about 4 minutes. Break up into bite-size pieces with a heatproof rubber spatula or wooden spoon and continue to cook, tossing occasionally, until just cooked through, about 3 minutes longer. Transfer sausage to a large bowl.
  • Reduce heat to medium-low and add 8 Tbsp. butter to same pot; swirl to melt and to coat bottom of pot. Add onion, celery, garlic, rosemary, salt, and red pepper flakes. Cook, stirring often, until vegetables are softened but not yet browned, about 5 minutes. Add collard greens and cook, tossing occasionally, until wilted, about 2 minutes. Add cream and 1 cup broth and bring mixture to a bare simmer. Cover pot and cook until greens are softened, 7-9 minutes.
  • Add vegetable mixture to bowl with sausage; mix in remaining 11/2 cups broth, then eggs. Add cornbread and carefully toss once (don't break up pieces). Let sit 5 minutes, then gently toss again. Let sit until almost all the liquid has been absorbed, about 5 minutes more. Transfer stuffing, still being gentle with it, to prepared baking dish. Dot surface with pieces of remaining 1 Tbsp. butter and cover with foil.
  • Bake stuffing until hot in the center when pierced with a paring knife, 20-25 minutes. Remove foil and continue to bake until surface is deep golden brown and there are some crispy bits of sausage and greens on top, 25-30 minutes more.
  • Do Ahead
  • Cornbread croutons can be made 2 days ahead; store in an airtight container at room temperature. Stuffing can be assembled but not baked one day ahead; cover and chill. Bring to room temperature before baking.

Tips:

  • Choose the right collard greens: Look for collard greens that are deep green in color and have crisp, firm leaves. Avoid any leaves that are wilted or have yellow or brown spots.
  • Prepare the collard greens properly: Before stuffing, wash the collard greens thoroughly and remove the tough center stems. Blanch the leaves in boiling water for a few minutes to soften them and make them more pliable.
  • Use a variety of fillings: Feel free to experiment with different fillings for your stuffed collard greens. Some popular options include rice, beans, lentils, vegetables, and nuts. You can also add herbs, spices, and seasonings to your liking.
  • Cook the stuffed collard greens thoroughly: Stuffed collard greens can be cooked in a variety of ways, including boiling, steaming, and baking. Make sure to cook them until the filling is heated through and the collard greens are tender.
  • Serve with a flavorful sauce: Stuffed collard greens are often served with a sweet and sour sauce, a tomato sauce, or a yogurt sauce. Choose a sauce that complements the flavors of the filling and the collard greens.

Conclusion:

Austrian stuffed collard greens with sweet and sour sauce is a delicious and hearty dish that can be enjoyed by vegans and non-vegans alike. It is a great way to use up leftover rice or beans, and it is also a good source of vitamins, minerals, and fiber. With a little planning and effort, you can easily make this dish at home. So next time you are looking for a new and exciting vegan meal, give Austrian stuffed collard greens a try!

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