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Harvest Cabbage
Farm Recipe:
Stuffed Cabbage Rolls
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Ingredients:
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1 large head of cabbage
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1 lb ground beef or turkey
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1 cup cooked rice
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1 onion, finely chopped
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2 cloves garlic, minced
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1 can (14 oz) tomato sauce
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1 tablespoon olive oil
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Salt and pepper to taste
Instructions:
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Preheat oven to 350°F (175°C).
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Bring a large pot of water to a boil. Core the cabbage and carefully place it in the boiling water. Cook for 3-5 minutes until the outer leaves are softened. Remove from water and let cool.
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In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
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In a bowl, combine ground meat, cooked rice, sautéed onion and garlic, salt, and pepper.
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Carefully peel off cabbage leaves and place a spoonful of meat mixture in each leaf. Roll up, tucking in sides as you go, and place seam-side down in a baking dish.
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Pour tomato sauce over cabbage rolls. Cover with foil and bake for 45-60 minutes, until cabbage is tender and filling is cooked through.
When is it "pick-perfect"?
Harvest cabbage when the heads are firm and solid to the touch, typically 70-120 days after planting depending on the variety and growing conditions.
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How to Harvest:
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Use a sharp knife to cut the cabbage head from the base of the plant, leaving a few outer leaves intact.
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Cut through the stem cleanly to avoid damaging neighboring plants.
Storage:
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Store whole cabbage heads in the refrigerator crisper drawer. Wrap them in plastic or store them in a perforated plastic bag to retain moisture.
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Cabbage can keep for 1-2 weeks in the refrigerator.