What to do with last week’s cabbage?
This week we received the biggest CSA box ever! Luckett Farms is spoiling us and I love it! Snap and wax beans; squash; zucchini; cherry and large tomatoes; cucumbers; red potatoes; white and purple eggplant; jalapeño, poblano, banana, and bell peppers; onions; basil; peaches, and blueberries! But I still had last week’s cabbage, so instead of reaching for the squash or zucchini, I cooked cabbage with sausage and made a peach and blueberry cobbler.
I tried a delicious recipe a few months ago from the New York Times, but the cooking time is 2.5 hours, and it was already 7:30 pm (I’m not a stellar meal planner). This is my tweak on that recipe. Delicious. But also flexible. If you’re in the mood for cheese, sprinkle some Romano or Asiago on top. It was too late when I thought about all the tomatoes from this week’s box. Sliced tomatoes on top would have been great.
Cabbage with Sausage (Express)
- 1 small/med cabbage (or ½ a big cabbage)
- 5 links of Italian sausage (delinked) or about 1 lb of loose Italian sausage
- 1 small to med onion
- 2 sweet and/or hot peppers (I used pimiento from my garden and banana from CSA)
- 1 stick (unsalted) butter
- ¼ c wine
- ¼ c Panko bread crumbs
- Preheat oven 350º.
- Slice cabbage in thin layers.
- Bring a pot of water to boil.
- Place cabbage in boiling water.
- Return to boil and boil cabbage 3 minutes.
- Sauté sausage, breaking up as it browns.
- Stir in onions, peppers, wine, and 2 tbsp butter.
- Cover and reduce heat.
- Simmer until vegetables wilt (2-3 min).
- Melt 3 tbsp butter in 9 X 12 Pyrex dish.
- Add 1 layer of cabbage. Toss in butter.
- Add layer of sausage.
- Add another layer of cabbage, then sausage.
- Continue layering, and finish with cabbage on top.
- Sprinkle Panko bread crumbs.
- Drizzle with remaining 3 tbsp of butter.
- Cover with aluminum foil.
- Cook for 30 minutes at 350º.
- Remove foil.
- Cook an additional 10 minute to brown top.
© Copyright Pennie Nichols. All Rights Reserved. 2016