I pulled the very last of the green peppers, but left the hot peppers. The frost is rolling in in a few days now, but today it's going to be a high of 74 degrees. There are a few more on a few plants but very very small.
We are seriously in panic mode regarding firewood. What I would do for a group of volunteers right now.....
Garlic has been planted in grow pots this fall. Crossing our fingers we have a much better harvest next year.
I finally made crock pot meatball stuffed cabbage rolls. Sort of. I had one heck of a time getting the leaves of cabbage off in one piece. They cracked and ripped. Any tips? I got three sort of nicely rolled, but gave up and topped those with the remaining mix, meatballs and layered cabbage on top with some tomato sauce. That's why you don't see a photo, ha ha!
Update: Our great great niece passed away due to congestive heart failure due to a hole between her valves. We haven't heard if the autopsy has come back on our grandson yet.
Comments
I blanch the cabbage and that does help.
Blessings on your family.
As for the cabbage leaves, yes - I know about that. Grandma and Grandpa were from Hungary.
You have to bring a big soup kettle to boil about 1/2-3/4 full of water, salted or not. I don't remember Grandma (from Hungary) adding salt.
Core the cabbage and carefully place the head hole side down into the boiling water. Then as leaves cook, remove them (using 2 forks is easiest). If they're not coming off easily, it's because they're not boiled enough yet.
To roll, if the leaf has a thick vein down the middle from the top, you can pare it down a bit with a sharp knife until it's pliable enough to roll easily. And you don't use toothpicks; you roll it like a little burrito (sides in, then top rolled down to end) and layer it open end down in your pot.
Now if I were cooking in a crockpot, I'd cook on low and I'd be sure to put a layer of either drained rinsed sauerkraut (is what Grandma used) or thin sliced cabbage on the bottom to prevent burning. And be sure to add a lot of tomato juice to prevent burning too.
A friend of mine, his wife makes theirs with a layer of cabbage balls, a layer of sliced tomatoes, and so on. Then uses chicken broth as their liquid, and it was real good too.
Then you just roll and cook until a test roll shows all the ingredients are done all the way through.
Grandma used sauteed diced onions and garlic, cooled and then mixed into ground beef, with about 1/2-1 cup of uncooked rice, 1 scant teaspoonful of salt and 1/2 teaspoon of pepper per pound of ground beef.
Now I'd suppose you could also add a pinch of pepper flakes for heat, and I've also heard of people adding diced pepper, diced carrot and diced celery which they sauteed with the onions and garlic, but Grandma didn't make it that way. Though I do remember her adding bits of small diced roast pork and small diced fried slab bacon once in a while, probably if she had it left over in the fridge, and that was real good too.
Enjoy!!!
God bless.
RB
<><
ROFLOL
God bless.
RB
<><