Cabbage heads

We probably picked these a little early but Dave was hungry for stuffed cabbage. There are two more forming heads and we hope they get bigger than these before they bolt. We’ve had some very warm weather here. They are Early Flat Dutch cabbage and were billed by Southern Exposure as heat resistant.

I made stuffed cabbage with some of the outer leaves and sauerkraut with the rest. The kraut is starting to bubble as it should. Keeping my fingers crossed. I have less than a 50%. success rate making kraut.

Here is how I make Stuffed Cabbage or Holubky (slavic) – just like my mom does-

Combine 1 1/2-2 lbs. ground beef, 2 eggs, 1 large onion diced, 1 tsp. pepper, 1 cup uncooked rice. Remove core of 1 green cabbage. Sit cabbage, core side down, in 1 inch simmering water. Cover and cook about 5 minutes or until top few leaves can be removed without tearing. Place cabbage back in water and repeat. Trim thick part of leaf (where it comes out from the core) so it isn’t too thick. This makes it easier to roll. In a large stock pot or dutch oven pour 1 large can of tomato sauce. Place about 1/3 cup of meat mixture in each leaf, roll and tuck in sides. Place in pot. Cover with another can of tomato sauce. Simmer, covered, for about 1 1/2 hours. Leftover can be refrigerated or frozen.

I think my mom uses Hunt’s Tomato Sauce. I used a can of tomatoes and a can of sauce that we canned last summer so I added some salt to the pot, too.

This photo is a week old. These carrots were picked and eaten last Sunday.