Recipe Author: 
Kathy Pollard

This meal can simply be leftovers wrapped in steamed collard leaves.

Salad and dressing is wonderful; so are grains with mustard, shredded carrot and sliced peppers, just as examples. These wraps are a staple in a plant-based meal plan! I would say the only thing that doesn’t go in a collard wrap is peanut butter and jelly! Here is a recipe using hummus. The recipe for hummus can be found here.

  • 1 bunch of collard leaves
  • 8 tablespoons hummus
  • Chopped lettuce
  • Several sprigs of cilantro, chopped
  • 1/4 red pepper,  cut in thin strips
  • 1/4 cup shredded carrots
  • Sliced  lemon to squeeze

Bring a large pan filled with a few inches of water to a boil. 

Choose 4 of the nicest, big collard leave and place each one  flat. Carefully and horizontally slice off the thick stem to where the leaf begins then pile them on top of each other in the boiling water. 

Place the leaves in the boiling water, cover and cook for about 30 seconds to a minute 

Drain, then lay flat on a cutting board with the thick part of the stem facing up

Down the center spine of the 4 collard leaves place a row of about  2 tablespoons hummus and top with the vegetables.

Squeeze some lemon on top

Now wrap each one up: grab the thick end nearest you and roll it over.  Then turn up the other end piece with the thin stem and gently roll into a sausage shape.  You can tuck the edges in as you roll, but not necessary.

Note: Your first roll may be a challenge, but you’ll get better at it!

Cut into as smaller pieces with a sharp knife. 

Feel free to keep the messiest pieces for yourself!


Leftover leaves: Combine two or three small leaves to make some sort of stuffed package.  Pour the remaining sauce over the cabbage rolls.  Cover and bake for 30 minutes or until sauce is bubbly.



- Use 4 green peppers, cored and steamed instead of cabbage.

- Sprinkle Parmazano on top before covering.

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