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From Rural Resources
<p>With that beautiful cabbage available the cabbage rolls should be delicious. The leaves need to be nice and tender so these should be very good. These rolls are easy to make, yummy to eat, and can be frozen to enjoy later.</p>Source: Robyn's HeadRoom (Entered by Robyn Carson)
Serves: Serves 4-6
1 Head Cabbage
1 pound Locally grown sausage or hamburger
1 large Onion, chopped
3 cloves Garlic, chopped
2 medium Free-range eggs
4 pinches Spices (turmeric, cayene pepper, S&P)
1/2 cup Chicken broth
2 medium Tomatoes, chopped
Step by Step Instructions
- Wash and core the cabbage. Separate the leaves from the core without tearing them (a little tearing is OK). Set aside to dry while mixing the other ingredients.
- Preheat oven to 425. Mix the meat, onion, garlic, tomatoes, spices and eggs in a large mixing bowl. This mixture will be gooey and that helps to keep the rolls from unwrapping.
- Start at the bottom of the cabbage leaf (end that was attached to the core) and place enough of the mixture to fill the bottom (until it almost runs out the end). Tuck a little of the leaf on each side, then roll up to the top of the leaf. The roll will usually stay rolled up but if it doesn't want to, just place a toothpick in the middle to keep it rolled. Don't forget to take it out before serving. Repeat until all mixture has been used. Place the rolls in a baking dish. The rolls can be stacked on top of each other. If there are left over leaves, just tear them up and place on top of the rolls. Pour the chicken broth over the rolls. Bake for 45-60 minutes at 425. Sprinkle a little cheese over the rolls and serve with wild brown rice and green beans.
- When hot peppers and mushrooms are available add them to the mixture. They add a wonderful flavor and some extra spice.
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