From the Garden...

And into the pot......

What a reward to reap the benefits from your garden. You know just how really fresh your produce is, no chemicals, no preservatives, you don't have to make a trip to the store, no long lines to wait on and the price it right! After the freeze we experienced in Central Florida several weeks ago, several of my vegtable plants were lost to the cold nights. However the cabbage, broccoli, cauliflower and collards as well as several of the herbs are cold weather plants and survived like troopers. Maybe............ I wonder if "George", my Gargoyle garden guard had anything to do with it?
My first cabbage picked. I meant to weigh it but got excited and cooked it without thinking first. When steaming briefly, it turned a really vibrant color of green resembling the green that comes in a box of Crayola Crayons, remember that color? When we purchase veggies like cabbage, there is no way to really know just how long it has been since it was picked!


I know, before you say, cabbage....... ugh and stinky often, let me share with you what I prepared with it. I made my recipe of Stuffed Cabbage, in a tomato based sweet & sour gravy. I made it with a ground beef and rice stuffing, however the ground beef can be substituted by ground Turkey or Chicken or even a "meat substitute crumbles" for those choosing to not eat meat at all, or just attempting to cut back.

I recently became familiar with Bulgur which is a whole grain that can be found in specialty stores selling bulk foods. I believe this would be another good substitute for the meat also. If you are not familiar with Bulgar you are in for a treat if you try it. Bulgur is kernels of steamed, dried and crushed wheat, has a nutty taste and chewy texture. You don't really have to "cook" the grain, just let it soak in boiling water so it softens and expands. It is indeed healthy and hearty in addition to tasty. Stuffed Cabbage with Sweet and Sour gravy.....February 7, 2010.

(Interested in the recipe, just ask.)