This recipe is a more nutrient-packed version of traditional cabbage rolls. Not to mention it is super simple, inexpensive, great for leftovers, and delicious! A great recipe for new vegans, penny-pinchers, and those who are short on time and like to keep the kitchen stocked with dinner-ready ingredients.
I love making this in the dead of winter when I want something warm and comforting without overloading on calories. The collards are in season and the rest of the ingredients can be found in your pantry! I added tomatoes because I had them on hand and they needed to be used, but you can certainly leave them out.
Hint: cook the rice and beans (if you’re not using canned beans) ahead of time so this recipe becomes a quick-throw-in-the-oven meal.
You can also change the entire flavor of this dish just my modifying the herbs + spices. I use cumin and chili powder in this recipe, but you can easily swap them out for Italian spices like rosemary, thyme, oregano and basil.
We had just a tiny bit of the rice & bean filling leftover, which was so delicious we couldn’t toss it. This mixture can serve as a meal on it’s own!