Wild green cabbage roll is one of the versions of the famous Balkan dish, only the exterior is different …

Different because of one very tasty version of green cabbage…wild one.

It is actually much tastier than any of its cultivated forms – the same taste, just stronger.

With a delicious ground meat filling inside, we got the perfect blend of flavors.

Try it end enjoy!

Collard rolls

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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Cooked meals, Dinner, Healthy, Main Dish, Multi Cooker, Slow Cooker
Cuisine Balkans
Servings 8 servings


  • 20 wild cabbage leaves
  • 1.12 lb ground beef
  • 3 onions chopped
  • 1/2 cup rice
  • salt and pepper
  • chili
  • 2 eggs
  • 1/2 cup white wine
  • 1 cup tomato juice


  • Wash the cabbage leaves.
  • With a knife lightly stand the thick stems at the bottom of the leaves. Tip: When thinning the stem, be careful not to tear the leaf.
  • Put each leaf in boiling water for half to1 minute to soften. Tip: The leaves should not be in the water for long. It is enough to soften them a little, but they must not be cooked so as not to split later. Immediately after taking them out of the boiling water, put them in a bowl with cold water.
  • Set them aside to cool.
  • Put oil in a frying pan and fry the chopped onion until soft.
  • Then add the meat and fry it until it changes color and is almost cooked.
  • Add salt, pepper and chili.
  • At the end of frying, add the rice and stir well.
  • Remove from the heat and mix in 2 eggs.
  • Leave the meat to cool.
  • Take one wild cabbage leaf, and on the lower part us 1-1,5 tbsp of mince meat stuffing. Amount of stuffing depends of the size of the leafs.
  • First take care of the part where the stuffing is, then the side parts - bend the ends at the sides so the stuffing doesn't fall out, and then roll it so you can get nice round roll.
  • Take the a large sickle and arrange the rolls firmly next to each other.
  • Pour white wine and tomato juice into a sickle with rolls.
  • Add salt, pepper and chili to the cold water and pour over the rolls so that the water slightly covers them.
  • Gently shake the sickle to mix the wine, tomato juice and water.
  • Cook covered over low heat for about 1-1,5 hour. Tips: Cooking time depends on how old the wild cabbage leaves are.
  • Serve warm with sour milk and enjoy!
Keyword Beef, Cabbage, Dinner, Ground Beef, Multi Cooker, Onion, Rice, Slow Cooker, Tomato, Vegetables, white wine, Wine
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