 |
 |
Colcannon
(Traditional Irish Food) |
| ½
pound Jersey Fresh white cabbage, cooked |
| ½
pound Jersey Fresh kale, cooked |
1
pound Jersey Fresh potatoes |
| light
cream, about a cup |
6
Jersey Fresh scallions, sliced thin |
| salt
and pepper to taste |
butter
|
Boil
the potatoes until tender. Drain and mash. Chop the cooked cabbage and kale,
and add it to the potatoes. Mix well. In a saucepan, using low heat, add
cream, sliced scallions and butter to the saudepan. Keep stirring until
butter is melted and scallions are soft and transparent. Add to the cabbage,
kale, and potatoes. Use salt and pepper as desired. Top it off with a pat
of butter.
Contributed
by: Barbara Lee Rossiter, Woodbury, NJ
Baked
Cabbage Rolls
| 1
pound ground round or other lean beef |
| 12
outer leaves of Jersey Fresh medium green cabbage |
| 2
cups cooked rice |
1
Jersey Fresh egg |
| ½
Jersey Fresh medium onion, diced |
3
cloves of garlic, peeled and minced |
| 1
- 2 TBS olive oil |
½
tsp Jersey Fresh thyme |
| ½
tsp salt |
1/8
tsp pepper |
| 1
cup tomatoes, chopped and drained |
¼
cup Jersey Fresh parsley, chopped |
| ¼
cup bread crumbs |
2
cups tomato sauce |
Preheat
oven to 350 degrees. With knife, remove core from cabbage and immerse
cabbage in large pot of boiling water for 1 minute. Peel away one leaf
at a time until you have removed 12 leaves from the cabbage. Remove center
section of cabbage from water and bring water back to a boil. Cook the
12 leaves for 5 minutes, then place leaves in cold water. Remove 2 inches
of rib from base of each cabbage leaf. Set aside. In a large bowl, add
ride and egg to the ground beef. In a saucepan, sauté onion and garlic
in oil over medium heat for 5 minutes or until onions are soft. Stir in
thyme, salt, pepper and tomato. Remove from heat. Stir in parsley and
bread crumbs. Add to ground beef mixture and mix well. Place approximately
½ cup filling in the center of each leaf. Snugly fold all edges towards
center of leaf to form a roll. Place rolls into lightly oiled casserole
dish. Spread tomato sauce over tolls and bake for 30 - 40 minutes or until
leaves are tender.
Contributed
by: Betsy Kopulsky, Mount Holly, NJ |
