Farm to Fork Recipes
1-flat head cabbage. Turn cabbage core side up and scoop out the middle. The cabbage can be saved for salads, coleslaw or other recipes.
Stuff hollowed cabbage with your favorite combination of meat or veggies.
Vegetarian: I use cooked brown rice or quinoa, sauteed veggies such as mushrooms, garlic, onions, fresh herbs, salt pepper, toasted nuts, 2-3 eggs and about ½ cup bread crumbs (depending on the moisture level of ingredients).
Add grated or cubed cheese if desired. If you like spice, add chopped peppers, cayenne or red chili flakes. Sprinkle with paprika for color.
Meat: add cooked meat such as shredded chicken or ground beef/turkey.
Stuff cabbage. Place in pan with ½ cup water. Cover with lid or foil.
Bake: at 350 for 45-50 mins or until cabbage is fork tender. Take off foil. Turn on the broiler. Top with shredded a hard cheese such as Romano, parmesan, asiago, or combo over top. Broil until brown. Keep a close eye. Cool 5 minutes. Slice in wedges.
Stuffed Flat Head Cabbage
Wandering Inn Recipes from Kelly's Kitchen
Plan on using 1 kohlrabi per person. Peel off the purple or green skin and cube.
Boil about 10 minutes in salted water until fork tender.
Meanwhile. saute ½ minced garlic clove per kohlrabi in butter. Salt and pepper to taste.
When the is kohlrabi soft, drain off the water and mash with garlic/butter mixture. Mix in 1/4 C plain Greek yogurt, milk, buttermilk or sour cream per kohlrabi when mashing. Serve immediately.
Variations: add other diced vegetables such as scallions, onion, mushroom or fresh/dried herbs as preferred to saute.