I took a chance with this one and put a Southern spin on it by using pulled pork, barbecue sauce and collard greens. The recipe does take some time to make, but you could cut a few corners if you picked up some of your favorite local barbecue to use with the recipe.
For the pulled pork
For the golumpki
Collard green leaves
12 Medium, cut in half
Crushed red pepper
10 Pound (5 - 10 Lbs)
Sweet barbecue sauce
1 Cup (16 tbs) (as needed)
To prepare the pulled pork:
1. In a small bowl, mix all the ingredients, then rub generously on a 5 - 10 pound pork shoulder.
2. Place meat on smoker and slow cook for 12 hours at 250 degrees. (Use a smoker with a side box)
3. In a large pot of boiling water over medium heat, add the salt and crushed red pepper.
4. Cook the halved collard leaves until tender, about 5 minutes.
5. Once the collards are cooked, take the top portion of the leaf and place a handful of the pulled pork onto the leaf.
6. Add a little of your favorite vinegar-based sauce to the pork, fold in the sides and top to create a collard roll
7. Repeat until all of the rolls are complete.
8. Once the rolls are finished, pour some of the sweet barbecue sauce into the bottom of a 9-inch by 13-inch baking dish and add the rolls to the dish.
9. Brush the tops of the rolls with the sweet sauce and place the dish in the oven for 30 minutes at 350 F. Baste every 10 - 15 minutes.