We bought a share of organic veggies and fruit from a Community Supported Agriculture (CSA) group based in Westfield which we share with another family because it’s a LOT of food. Each week, we’ve shown you what we got. This is the last week of the regular shares. Next week, we have a “stock up” delivery for an extra charge where we’ll get lots of potatoes, carrots and squash. This series of posts was our way of showing you what New Jersey farmers were offering each week and what you should have been able to find at your local farmers’ market each week. There are still a few farmers markets open out there so here’s our last post for this year.
This week we got small lettuces, cabbage, Brussels sprouts, parsnips, carrots, baby spinach, butternut squash and Japanese sweet potatoes.
Here’s our favorite cabbage recipe:
1 medium head cabbage
water to cover
1 pound ground beef
1 cup cooked rice
garlic powder to taste
1 (12 fluid ounce) can tomato juice
1 tablespoon vinegar
1 tablespoon white sugar
water to cover
Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves.
In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)
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