Cabbage

Although market isn't currently active, January does boast several crops. My favorite vegetable being harvested this time of the year is cabbage. I love to boil cabbage and eat it just like that! Since my husband throws a fit if meat isn't involved in dinner, this recipe will satisfy both of our culinary needs.


http://www.savagechickens.com/



Cabbage Rolls

Ingredients

• 1/2 pound rice

• 1 head fresh cabbage, approximately 3 pounds
• 1 small onion, chopped fine
• 1 teaspoon oil
• 1 teaspoon vegetable bouillon
• 1/2 pound ground pork
• Salt
• Pepper
• 2 carrots, chopped
• 2 stalks celery, chopped

 

Directions

Preheat the oven to 350 degrees F.

Steam the rice and cabbage head separately. Set the steamed rice aside. Peel off the cabbage leaves to have individual leaves.

Add chopped onion, oil, bouillon, and the steamed rice to the ground pork meat. Mix together. Season with salt and pepper. Roll the ground pork mixture into golf ball-sized balls. Wrap each pork ball in a cabbage leaf.

Add carrots and celery into the baking pan (vegetables prevent the cabbage from burning onto the bottom of the pan, and also adds an aroma to the rolls) and arrange the cabbage rolls on top.

Place the pan into the oven and cook for about 1 1/2 hours. Check if it is thoroughly cooked before
removing from the oven.

Visit Food Network to keep your dinner satisfying for all involved.

If you are looking for new ideas for produce bought at farmers market check out the Bentonville Farmers Market Pinterest board.