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Cabbage rolls

Some of the most beautiful leaves in the garden are the outer leaves of cabbage. They’re usually wasted, though. Some are removed at the farm, some at the grocery store, and some at home. But if you can get them fresh enough, there are things you can do with them.

Last week when I picked up my weekly vegetable box from Brittany and Richard, I pre-arranged to get, this week, a cone cabbage that they would cut while I was there, outer leaves and all. Then I’d rush home and make cabbage rolls. This dish was in progress in the kitchen less than an hour after the cabbage was cut.

The stuffing is brown Basmati rice and crushed Brazil nuts, well seasoned. The sauce is a basic red sauce. I didn’t bother to even steam or boil the cabbage leaves before rolling them. They seemed tender enough, and I cut out the thickest part of the stem.

It’s a wonderful thing being able to get one’s vegetables fresh and organic from a farm only a couple of miles away. One of the things I realized today, as I took things out of the box and got them ready for the fridge, is that the growing of the vegetables is only part of the luxury. The other part is that the vegetables have already had their first wash, and they’re ready for the kitchen or the fridge. I also get to do a garden walk-through during my weekly pickups and even poke my head into the greenhouses.

As I mentioned last week, I’ve not completely quit gardening. This year I’ll grow tomatoes, cucumbers, and basil in my own garden.

The cabbage, fresh from the garden

I also got some beets today, with the beet greens in perfect condition. Click here for high resolution version.

One Comment

  1. Henry Sandigo wrote:

    Delicious. Nothing better than fresh vegetables. Our summer growing season here is short or you need to have a screen to prevent sun burn – temps are atrocious here during June through Oct

    Saturday, May 11, 2024 at 11:05 am | Permalink

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