Well, I never got to the tomato soup last week because those tomatoes didn’t make it that long. B and I ate them over the weekend in numerous salads. We seem to be completely unable to have fresh tomatoes in the house without eating them right away. I gues there could be worse things.
Thank you everyone for your ideas for the eggplant. I decided to grill the eggplant with olive oil and oregano, which has become my new obsession. It was good right off the grill, but I actually enjoyed it more the next day cold with some grilled chicken and tomatoes.
So now on to this week’s basket…
The savoy cabbage is GIANT! The farm sent this great recipe for Italian Stuffed Savoy Cabbage that I will try. I’ve never made stuffed cabbage before, but when you add bacon to anything it has to be good Here’s the recipe:
1 ½ pounds of Savoy Cabbage
½ large onion
6 slices of bacon (or pancetta),
4 Tablespoons of extra virgin olive oil
½ cup of grated parmesan cheese
Salt and pepper
Remove eight good looking outer leaves from the cabbage. Blanch them briefly in boiling water and lay on a paper towel to drain.
Chop the remaining cabbage, the carrots and the onion. Fry briefly in the olive oil until wilted but not browned; add the bacon, and season with salt and pepper.Place a well-drained cabbage leaf on a plate or chopping board, fill with 1/8 of the stuffing mix and sprinkle with half a tablespoon of parmesan cheese. Fold the sides towards the middle and roll the leaf up, place with folded side down on a baking sheet. Repeat until the ingredients have been used up. Sprinkle with the remaining parmesan.
Bake 15 minutes at 350 degrees
Doesn’t that sound good?! We’ll see. Half of the tomatoes and peppers are already gone from last night’s salad and the peaches have been snacked on. I’d say this basket is going to go pretty fast.
Do you like stuffed cabbage? Share your recipe!