1 large head cabbage, coarsely chopped
1 cup water
1/2 cup butter, melted
3 carrots, shredded
1/4 pound lean ground beef
1/2 English muffin mix
2 red onions, finely chopped
1 medium head garlic, peeled and finely chopped
salt and pepper to taste
1/3 cup dry white wine
1/2 teaspoon salt and pepper to taste
In a heavy saucepan, place cabbage in water to soak and arrange in large glass dish. Stir in butter to melt and cook 1 minute. Bring to a boil, then reduce heat and simmer 2 more minutes, or until cabbage is tender.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 13x9 inch baking dish.
Combine ground beef, collard greens, beef, onion powder, salt and pepper. Roll mixture into 1 inch balls; squeeze centers around ball, seal edges with slotted spoon. Form balls, 2 to 3 inches long, and flatten on low oil baking sheet.
In a medium bowl, mix mashed cabbage with sauce until evenly thickened. Place on prepared baking sheet.
Bake 20 minutes or until golden brown. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Return meat to oven and bake 55 to 60 minutes, until center is firm and surface is lightly brown.