This summer Nutrition Know How Bloggers wrote about their experiences with Community Supported Agriculture Bags we received weekly. It was easy to find things to do with all the fresh produce, but occasionally we would get more vegetables than we could use. So during those times, I would preserve what I had to be used for later. And since this is later, I thought I would share with you what I was able to make with the cabbage that I received.
Since I grew up in the Midwest, my family is familiar with RUNZAS. If you are not from the Midwest, basically it is a pastry filled with ground beef, onion and cabbage (some people use sauerkraut). My mom taught me how to make this pocket sandwich when I was quite young and I still use the recipe that she gave me. It is one of those recipes that I only follow the bread dough ingredients for and as you can see from the recipe for the filling it is just a mixture of cabbage, ground beef, and onion. Because we like onions, I go heavier on them. This summer I took the cabbage, shredded and browned it; browned the hamburger with the onion and then mixed them all together. I placed the mixture in freezer bags and froze for later. When I was ready to make the dough, I defrosted the filling, heated it through and filled my dough, and baked. This is the basic recipe that I use but you could be creative and add your own personal twist by adding cheese, various spices, or sauces.
Even though I could not use all the cabbage right away, when I received it this summer, I was able to prep it for a future meal or two. Life could not get easier than this.