Collard-Wrapped Veggie Dog Casserole

Veggie Dogs In Collard Wraps With Bourbon Beans And Bavarian Sauerkraut

Youch. I ate these for breakfast till they were gone. The collard wraps make the Veggie SMART DOGS juicier than when not wrapped. Everything just fit so nicely!

Serve hot, cold or at room temperature. Surprise your guests at your next event where food is served.

Serves 5 or 10

1 bunch fresh green collard greens – no light green or yellow tinges, in other words very fresh



1 pkg. 13.5 oz. LIGHT LIFE JUMBO SMART DOGS, cut in half around the middle to make 10 segments

2 T. Balsamic vinegar

salt and fresh grind black pepper

3 T. maple sugar or light brown sugar

1- Wash collards, lay each leaf flat on board, cut out large center vein.

2- Bring large pot of water to boil. Submerge leaves and cook till tender, but still bright dark green and where leaves don’t fall apart when lifted gently onto plate. Taste for tenderness.

3- Lay leaves in large shallow plastic container or on large plate on top of one another. Cover with lid or plastic wrap and refrigerate till cold.

4- When ready to assemble, place beans and sauerkraut into large bowl and stir well to disperse evenly.

5- Transfer to 9×9 inch baking dish, spreading evenly.

6- Remove collards from refrigerator. Place one leaf at a time on board.

7- Spread each leaf evenly with prepared yellow mustard.

8- Place one hot dog segment at end of leaf and gently roll like a cigar. Turn sides in as you roll, or wait till end of roll and fold ends in like your tucking a roll of pennies.

9- Lay wrapped hot dogs on top of beans and kraut in two rows snuggly together.

10- Drizzle 2 Tablespoons Balsamic vinegar over top.

11- Salt and pepper tops of wrapped hot dogs, then sprinkle 3 Tablespoons maple sugar along tops.

12- Cover dish tightly with aluminum foil.

13- Bake in preheated 375 degree oven 45 minutes. Check underneath the foil to see if it’s bubbling or done. I went another 30 minutes.

• I cooked it an extra 30 minutes to compensate removing it from refrigerator after setting overnight, without waiting for it to come completely to room temperature first. Cooking time under those conditions would naturally be longer.

14- Remove from oven and serve.

Notes: If making a day ahead, then store covered dish overnight in refrigerator and bring to room temperature 2 hours before baking. The chilled dish may still need added baking time.

Be sure not to overcook the collards. If you don’t remove that main vein from each leaf in its entirety, you won’t be able to roll the hot dog in the leaf.

Cook the collards the day or the day after you buy them. They lose their green color quickly and become tough. Throw old greens away; don’t try to cook them. Learn to cook them early. You wouldn’t wait a week to cook fresh fish. Fresh greens go bad quickly.

By Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

2 replies on “Collard-Wrapped Veggie Dog Casserole”

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