The last week brought us some great melon and tomato weather, with a good amount of rain and heat. We hope to be able to give you guys some of the exciting stuff (i.e. tomatoes) really soon! I’ve been thieving the first little sungolds off of the vines and they are truly delicious. Anyhow, I hope you’ve been able to keep up with all of the greens we’ve been giving you. I know it’s a lot so we’re giving you a break this week. The 5 people who received tomatillos last week will be getting summer squash this week and the summer squash people will get tomatillos. Everyone will be getting cilantro, onions, and jalapenos for salsa making. In addition to that there will be arugula, a head of cabbage, and a surprise item. It’s a surprise because we haven’t decided what it will be yet.
I think the biggest item will be the cabbage this week so here are a couple of recipes to use up all of that wonderful, multi-layered, round vegetable.
Vegan Stuffed Cabbage
- 2 packages of veggie ground meat subsitute
- 1 onion, finely chopped
- 1 teaspoon salt
- black pepper (to taste)
- 1 teaspoon chopped fresh parsley
- 1/2 cup cooked brown rice (I like to cook it in a little vegetable stock for added flavor)
- 1 1/4 teaspoons garlic powder
- 2 cans tomato sauce
- 27 ounces sauerkraut, drained (optional)
- 1 large can diced tomatoes (or use fresh tomatoes from the farmers market!)
- 1 medium head cabbage
- 2 tablespoons sugar
- 3 cups water
Preheat oven to 350 degrees. Mix together the veggie ground beef, onion, cooked rice, parsley, salt, pepper, garlic, and 1/2 can of tomato sauce. Core the cabbage and and boil in a pot of water until partly cooked (don’t overcook!), then separate the leaves and trim off the stems. Set aside between 24 and 32 whole leaves. Use the remaining leaves to line the bottom of a large baking pan, roasting pan, or casserole dish. Stuff a small handful of the Smart ground mixture in the center of a cabbage leaf. Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased. Lay rolls on top of the extra cabbage leaves in pan. If you are so inclined, spoon some sauerkraut over rolls, then sprinkle with sugar. Mix chopped tomatoes and sauce with water and pour over rolls. Add additional water as necessary to reach top of cabbage rolls. Bake for about an hour or so until cooked through and hot.
If you have any leftover cabbage you can make sauerkraut with it. There is a good recipe at this link:
This is one of my favorite things to do with cabbage and it takes so little time in the summer. This is a good recipe but you have to adjust the amounts to fit how much cabbage you have. He uses 5 lbs, but you can halve or third the recipe according to what you have. Also, the time-frame he gives may not be correct because the air temperature is so hot right now. If you don’t have a/c then your kraut could be ready in a week. You should just taste a little bit every day until it tastes as sour as you like it.
I hope you are all enjoying the food and getting a chance to hone your cooking skills. Let us know if you think of any good recipes, especially for all of these greens.
Thanks! See you tomorrow at the farm. Don’t forget to pick it up!