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*Slow Cooker steak-stuffed collard green rolls are a tasty twist on stuffed cabbage rolls made with lean beef and collard greens. By posting this steak-stuffed collard green rolls recipe I am entering a recipe contest sponsored by The Beef Checkoff and am eligible to win prizes associated with the contest.
As a certified personal trainer and nutrition coach, I know the importance of adequate protein intake. Research has shown that getting 25-30 grams of protein at each meal, not only helps with satiety but can aid weight loss, improve body composition, and support a healthy metabolism.
One of my favorite sources of quality protein is lean beef. It has 10 essential nutrients and tastes delicious, too! Beef is the #1 food source of protein, vitamin B12, and zinc, not to mention a great source of iron! There are many beef cuts that fall into the lean category, probably more than you realize.
You can read about which ones make the cut and how to prepare them at the online interactive “butcher counter” at BeefItsWhatsForDinner.com. Along with lean protein, it’s really important to eat a variety of colorful fresh fruits and vegetables, whole grains, and healthy fats for optimum health and wellness. Whole foods do a body good!
I created these steak-stuffed collard green rolls for this recipe contest through Recipe Redux, sponsored by The Beef Checkoff. I wanted to develop a healthy dish while embracing my southern roots. Southern food doesn’t have to be drowning in butter and fat to be incredibly delicious.
I like to prove that you can have delicious southern cuisine that’s also full of good nutrition. These collard rolls seemed like the perfect dish and they’re really darn tasty, too.
There are some important steps to share when making this recipe. The first one is making sure that you have removed the hard stem from the collard leaf before steaming them. I go pretty high up until the stem is flat with the leaf and not as rigid.
Next, whip up the sauce.
Then, make your rice.
Also, it’s really important that you have a pretty thin cut of sirloin tip steak for easy rolling, like this one…
Next, you’re going to assemble your rolls. I’ve put together this tutorial on how to roll them.
The last steps are layering rolls into the crockpot, covering with sauce, and letting your slow cooker do the rest of the work. I served these with hot sauce, because…well…I love hot sauce! I put that s*@# on everything! It’s so good on stuffed peppers and I love it to spice up these collard wraps! Enjoy!
Slow cooker Steak Stuffed Collard Green Rolls
- 1 ½ lbs sirloin tip steak sliced very thin
- 1 ½ cups uncooked whole grain brown rice
- 1 medium onion finely diced
- 2 cloves garlic minced
- 12 collard leaves rinsed and patted dry
- 1 cup beef stock
- 2 cups water
- 2 tbsp extra virgin olive oil
- 3 tbsp tomato paste
- 15 oz can tomato sauce
- 2 tbsp coconut sugar
- 3 tsp fresh lemon juice
- 1 tsp Worcestershire sauce
- salt and pepper to taste
- To cook the collards:
- Bring a large stockpot of water to a full boil
- While water is heating, cut the hard stem out of the center of the collard, I go about half way up the leaf. You can shave any excess stalk off of the remaining center stem, if necessary
- Add collard leaves, one at a time to pot and boil for 3 minutes
- Drain leaves and rinse with cold water, pat dry and set aside
- For the rice:
- Heat olive oil in a sauce pan over medium heat
- Saute onion for 3-4 minutes, until beginning to soften
- Stir in garlic and cook a few more seconds, stirring constantly
- Add stock, water and tomato paste
- Whisk until tomato paste is dissolved
- Add rice and bring to a boil over high heat
- Reduce heat to low, cover and simmer for 18-20 minutes or until liquid is absorbed
- To make the sauce:
- Whisk together the tomato sauce, lemon juice, coconut sugar and Worcestershire sauce in a medium bowl
- Season with salt and pepper, to taste
- To assemble the rolls:
- Place collard leaf on a flat surface
- Top with 2-2.5 oz thinly sliced sirloin tip steak and ¼ cup rice mixture
- Fold bottom pieces up, then fold in sides and roll-up to seal
- Place ¼ cup sauce mixture into the bottom of the slow cooker
- Add in rolls and pour remaining sauce over top
- Cook for 4 hours on low