About Local Food

Qualla Berry Farm is part of a loose community of growers and marketers throughout western NC who are seeking to provide locally grown food to people who live and visit  the mountains. We are helping to develop ways to keep our rural land in agricultural production. We are listed in the Local Food Guide produced by the Appalachian Sustainable Agriculture Project. For more about U-Pick farms, tailgate markets, and community supported agriculture growers, see their website: www.buyappalachian.org

Search recipes

<< Back

Collard Wraps

The range of potential fillings for the wraps is endless, so you can be creative or use the cabbage slaw recipe below.   Enjoy!

6-8 large collard leaves
8 ounces of bake tofu, sliced into long strips
2 cups cooked brown rice
2 cups cabbage slaw with peanut dressing (see recipe below)

Cut the stems off of each of the collard leaves.  Lay the collard leaves on a flat surface with their thick ribbed side up.   To remove the thickest part of the center rib, run your knife parallel to the leaf, carefully slicing off the very top of the rib without making any holes or slits in the large leaf.
Once each leaf is prepared, dunk them into a large pot of boiling water.  After a minute or so when the leaves turn a vibrant green color, remove the leaves and dunk them in ice water.   Remove from water.
Lay one of the leaves out on a flat surface.  Put a few tablespoons of rice and slaw on to the bottom center of the leaf.  Top the filling with a strip or two of the tofu.  Roll the collard leaf over the filling as you would roll a burrito-fold the bottom of the leaf over the filling, tuck in the sides of the leaf, and continue rolling until closed.   Repeat until each of the leaves is filled and rolled.  Serve with the dip of your choice.
Cabbage Slaw with Peanut Dressing
½ head of a large green cabbage, finely sliced
1 small head of red cabbage, finely sliced
3-4 medium carrots, peeled and shredded
1 red pepper, thinly sliced
1 orange or yellow pepper, thinly sliced
4 green onions, diced
½ cup (or more) cilantro leaves
½ cup peanut butter
¼ cup orange juice
2 tablespoons maple syrup
¼ cup fresh lemon juice
2 tablespoons soy sauce
2 tablespoons fresh ginger, peeled and grated
salt (if needed)
In a large bowl, toss together the cabbage, carrots, peppers, green onions, and cilantro.
In a medium sized bowl, mix together the peanut butter, orange juice, maple syrup, lemon juice, soy sauce, and grated ginger until smooth.  If dressing is too thick mix in a little bit of water a teaspoon at a time.   Dressing should be the consistency of cream.
Before serving, pour the dressing over the cabbage mixture and toss until well incorporated.