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.

Baked Brie

The last time I went to Freyas house for a gathering, I was introduced to a wonderful appetizer, baked brie. Apparently this is a common dish that I had never had the privilege of eating before. Not only is it a wonderful gooey, cheesy dish but it is so simple to make.

Picture by Freya's Keeper

Bake Brie:

Brie cheese wheel* (I was informed that typically brie comes in a wedge and that is ok to use too!)

Fruit preserves, any flavor will do I like raspberry

Egg

Pastry sheet, I like to make homemade but you can use store bought too

• Set oven to 425 degrees.
• Place pastry sheet in center of cookie sheet.
• Spoon 1/3 to 1/2 cup of fruit preserves on to the center of the pastry sheet.
• Put brie on top of the preserves and press down gently to spread out the preserves.
• Seal the pastry, do not leave brie exposed. It is ok if some of the pastry overlaps.
• Beat the egg in a bowl and brush over pastry or use a fork to to spread the mixture.
• Cook 10 minutes, brie should be golden if not leave in for 5 more minutes.
• Let cool for 20 minutes before serving.

You can serve brie with crackers, bread, or if you are in the privacy of your home with just your dogs for company just dig in!

*Brie comes with a white rind. With baked brie it is best to keep the rind on, it is edible and complements the cheese.

Hot Ham and Cheese Dip

This recipe is three of my favorite things, easy to make, filling, and rather wonderful on a cold day. You could make this as an afternoon snack, pair it with a salad for lunch, or serve it as an appetizer.

Hot Ham and Cheese Dip

1 pkg of cream cheese

1 c of shredded cheese (I like sharp cheddar)

1/2 c of chopped ham (leftover from Christmas dinner is the best)
pinch of cayenne pepper

Preheat oven to 350. Mix all ingredients in an oven safe baking dish with a lid. Bake for 25 minutes. Remove from oven and remind husband, boyfriend, children, best friend that it is HOT so let it cool for a few minutes. Enjoy with your favorite crackers or on a toasted loaf of bread.

Keema loves the scraps of leftover ham after she has had a long cold day.