My husband brought home a large batch of cabbage from his garden this week. Aside from him making large batches of homemade sauerkraut, we found last year that it worked well also to cut the head into quarters and then blanch it in boiling water, put into freezer bags, and freeze it. It works well to use for crock pot recipes, stir fry, and the dish that I’m about to share. There is no “official” recipe name, because it is just something that I mixed together in a skillet the first time I had it (no recipe involved). When I cook this way I don’t have specific measurements, but that’s not really needed for this dish anyways.
-1 tube pork or turkey sausage (you can use ground beef, but it doesn’t have the same flavor, and it comes out quite bland in my opinion!)
-1 small/medium head of cabbage, chopped into pieces to size of your liking
-1 can organic tomato sauce
-1 cup white rice plus 1 cup water for cooking
-Pepper, salt, garlic, and crushed red peppers to taste
Brown the sausage in a skillet. Add chopped cabbage and allow to cook/steam to desired level of “crunchiness/softness.” Stir in the tomato sauce While this is going, boil the water then add rice and cook according to the instructions on the box. Finally, add the cooked rice to the meat/cabbage/sauce mix and stir well. Quick and easy. 🙂 I have had this without the rice (to me it tastes just as good), so it is not a necessity if you don’t have it on hand.
Now, “critters,” stay out of our garden so we can continue to enjoy all of the fresh veggies/fruits of the summer!! 🙂