Well, it’s getting to be that time of year again. The air is getting cooler, the sun is setting earlier and I’m stocking my freezer for the winter. This batch of freezer meals is thanks to the garden at my volunteer gig. Here was the latest bounty at the historical garden:
The hot peppers will go to a lady at knitting. (She’s an AZ transplant in fierce chili withdraw.) The tomatoes, green pepper, beans and most of the herbs went to other volunteers. I got the cabbages and a portion of the herbs.
I got home and knew exactly who to call when one comes into the possession of cabbage:
G-money. Or as she’s known on the streets: Grandma. I needed her stuffed cabbage recipe. I can remember as a kid, my grandma would stay with us and when it was the dead of winter, she’d bring out the big pots and put me and my siblings to work rolling meat and rice into cabbage leaves. She’d simmer the pot for hours and then we’d finally get to eat the tender packages serves in a hot tomato broth for dinner.
Fast forward to present day. I’m not going to divulge the exact recipe but I will give you the gist. It’s not my recipe to share with the masses.
First the cabbage:
The historic garden is organic-ish. That means this was the dirtiest cabbage I’ve ever worked with. It was also the freshest. Also, the core was a royal pain in the arse. I finally got it cored as best I could and then I threw some water on. In that time, I made my filling.
As you can see, there is meat and rice. My grandma suggested making raw filling since I’ll be freezing these and she prefers working with raw. What you can’t see is the seasoning. I followed my grandma’s instructions and added a bit of garlic for good measure. If you want to make this, take 2 parts meat to 1 part rice and the seasoning of your liking.
Now the fussy part: boiling the cabbage:
This wasn’t too fun. I’d pull the cabbage, peel off a few leaves and let it soak for some more time. My fingers got prune-y really fast but it was worth it. I took my sweet time because torn leaves equal stuffed cabbage party fouls.
Because I like you, I’ll let you see my tongs. (my tong, a tong-tong-tongs)
…Every post deserves a really bad music reference. Anyway, let the filling begin!!
After all the cabbage was rolled, I portioned it into single meals for two:
After that was in the freezer to chill, I decided to freeze some herbs for the winter too. Here’s my share from the garden:
Chop chop chop and into ice-cube trays:
I love the idea of freezer herbs in the winter. I can just pop a cube into whatever I’m cooking. These used to be baby food trays, but Spawnbeast is totally on pouches or finger foods. I’m glad to see my trays getting some good culinary use.
Well, that’s the first batch of freezer meals checked off my to-do list. I think I’ve got some bean soup and chili on the list next.