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1
Preheat the oven to 350 degrees F.
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2
Sauce:
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3
Saute the onion in oil in a heavy-bottomed saucepan over medium-high heat, until softened.
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4
Stir in the tomato sauce, brown sugar, apple cider vinegar, salt and pepper.
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5
Let simmer for 15 minutes.
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6
Filling:
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7
Heat the oil in a heavy-bottomed saute pan over medium-high heat.
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8
Add the pork and brown.
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9
Once browned, add the garlic, onion, celery, and green bell pepper.
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10
Cook until softened, about 5 minutes.
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11
Season with salt and pepper, to taste.
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12
Add the chicken broth and cayenne.
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13
Stir in the cooked rice and parsley, mixing thoroughly and letting the broth reduce until there is no moisture left in the pan.
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14
Taste and season with salt and pepper, if necessary.
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15
In a large pot of boiling salted water, over medium heat, add the collard leaves and cook until tender, about 5 minutes.
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16
Drain and rinse with cold water.
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17
Lay a collard leaf out on a flat surface and add 1/4 cup of the dirty rice into the center.
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18
Fold both the sides into the center and the top and bottom over the center.
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19
Roll into a cylinder and repeat with the remaining leaves.
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20
If there are any remaining leaves you can chop them up and add to the sauce.
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21
Pour a 1/2-inch layer of sauce into a 13 by 9-inch casserole dish.
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22
Arrange the collard rolls, seam sides down, on top of the sauce.
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23
Pour the remaining sauce over the stuffed collards and cover with foil.
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24
Bake in the preheated oven for 40 minutes.
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25
Remove from the oven and serve.
