Pioneer Woman at Heart

One Flourishing, Frugal and Fun Family!

One family learning to live off the land, cut back on expenses, and to live a simpler and a more self-sufficient lifestyle.

Adopted Motto

"Eat it up,
Wear it out,
Make it do,
Or go without."
~A Pioneer Sampler, by Barbara Greenwood~

Sunday, August 28, 2011

Cauliflower and Cabbage

I pulled 2 nice sized heads of cauliflower and 2 head of home grown cabbage.  For the first time, I canned a slaw recipe, using every vegetable ingredient from the garden.  The boiled syrup was the only thing I had to buy ingredients for.  This was a simple recipe we can't wait to taste it.  Here is the recipe:  Canned Slaw

The cauliflower was used for dinner.  We tried a pizza crust recipe I found on-line. 

It was soooooooooooo good, that my hubby took a small slice and drove it 5 miles or so to his nephew's house to share.  It's a wonderfully tasting, healthier, and low carb pizza.  Yum!  I topped ours with garden veggies and cooked organic chicken pieces.  We will be growing more cauliflower next year.  This is one vegetable that we have not been eating enough of.  Again, you have to try this recipe.  The person who created this recipe should be on Food Network. 

The recipe calls for frozen cauliflower, but I slightly cooked my home grown cauliflower, then pulsed it in my food processor vs. ricing it.  It worked out well.  

We used eggs from our own chickens, and oregano from my herb garden.  I need to plant more parsley to dry next year.


Candy C. said...

Your slaw and your pizza both look great!

Unknown said...

So with the canned slaw is the texture "cooked" more or is it still crisp? I'm afraid the texture would be limp, or not?

Pioneer Woman at Heart said...

I added my veggies to the syrup after I boiled it, instead of adding to the syrup while it boiled. It helped keep it from turning to mush.