Just look at this beautiful jardin cabbage!
I bought this cabbage as a tiny starter off commercial drive and have been watching it grow for close to four months.
But with the heavy rain earlier in the week, the top exploded open. Worried about the insides rotting, today, acting like a real farmer, I pulled it out of the land.
While parts of it were starting to rot, it was healthy and sizable enough to salvage lots.
I divided them into two piles - the large full leaves versus the bits and pieces.
Now it was time to figure out what to do with all this cabbage - a great way to spend a hot Sunday.
Cabbage Sunday Production 1 - Coleslaw
The best part about Cabbage Sunday was the wonderful smell of the fresh cabbage, something difficult to describe. So there was no way all this cabbage was going to be cooked.
Coleslaw was prepared (see recipe at Soup & Salad). Delicious indeed and 200 times tastier than store-bought cabbages that been laying around for months.
Cabbage Sunday Production 2 - Cabbage Rolls
The large leaves were ideal to turn into cabbage rolls - Lebanese style that is.
That means they were (a) rolled thin (about half inch diameter) and (b) cooked on stove top as opposed to baked - easier, faster and trust me, tastier.
I first blanched the leaves for a second in boiling water - makes them easier to roll.
The stuffing was simply rice, ground beef, salt and pepper.
Rolled tightly, packed on top of each other in a pot, covered with tomato sauce, 3 garlic cloves in the pot. Bring to boil and then let it simmer until the rice is cooked.
Cabbage Production 3 - Cabbage Hash
I found this recipe on www.supercook.com You simply brown 1/2 lb of ground beef in a pot (no oil), then add 2 cups shredded cabbage, 2 cups thinly sliced potatoes, one chopped onion, 1/3 cup of water, salt and pepper and cook on stove top until the potaotes are tender.
What a fun Cabbage Sunday to wrap up les vacances.