What do you do with cabbages like this?
Well most of it is going into sauerkraut, but I’m planning
several yummy meals of my
Homemade Cabbage Roll Casserole!
Now those are some whopping cabbages! For those of you interested in the variety, they’re Late Flat Dutch. This variety grows quite large with a flat, dense consistency and are a great storage variety!
I only use this variety to make my sauerkraut for two reasons:
First is because they’re ready to harvest later in the season when I’m not as busy with my other canning- convenience.
Secondly, it’s very dense and tight which makes it heavier, therefore gives you more in quantity.
It also makes a mean cole slaw and my families favorite, Jean’s Cabbage Roll Casserole. So as promised over at my Facebook page… which BTW if you haven’t been over to, click the button over to the left of this post and Like it! We have loads of fun there.
Jean’s Cabbage Roll Casserole
6 cups shredded cabbage
1 lb. raw ground beef or pork or a combination of both
1 cup white rice- I use Basmatti
1 med. white or yellow cooking onion, chopped
1 quart (4 cups) tomato juice
2 c vegetable broth or chicken is good too
2 bay leaves
2 tsp. sea salt
1 tsp. black pepper
1. Chop/shred cabbage
3. Chop onion and add into mixture.
5. Add tomato juice, water, bay leaves, salt and pepper.
6. Mix all together with your hands thoroughly.
7. Bake in a 300 degree oven on center rack for 3 hours, or until cabbage and rice are soft and meat is done.
Serve with dinner buns and enjoy the flavors of fall!