Wednesday, June 15, 2011

Cabbage Casserole- Local too I might add!

I had to share this recipe, because as I started making it I realized it is all from local produce. It's a great meal, which I make a lot, I always make a huge pan and we eat it for several days. I just call it Cabbage Casserole, not sure what it is called for real, but I just kind of make it up as I go.

A huge head of cabbage from our garden is cut up into small peices. I layer about 3 cups in the bottom of a casserole dish.


While that is happening I brown up a pound of ground deer meat ( which we processed ourselves, from a deer taken about 3 miles away), and add 2 green onions chopped from our garden.
Once everything is brown, I add a jar of tomatoes that I canned from our garden last year.
I then add 1.5 cups of long grain organic brown rice. Our state grows a TON of rice. Not only are there huge farms that grow rice that exports all over the world, but we have several smaller farmers that grow rice on a smaller scale and grow it organically. I bought this rice at the farmers market in bulk, from a farm about 25 miles from our house.

Then you stir it all together. You put half of the mixture onto your cabbage, then put another layer of the cabbage and finish up by spreading the other half of the mixture on top.

Then you put it in a preheated 350 degree oven for about 35 minutes ( I'm not sure on the time, so just check it). I then add shredded cheese to the top and put it back in the oven for about 10 minutes to let it melt. The cheese is from a local dairy farm that I buy in 1 pound blocks, then use a grater to shred. I've been buying cheese from them for as long as I can remember. We bought cheese from them when I was a girl. They are about 30 miles down the road, and I buy it from the farmers market.
The finished product looks like this...

Delicious, cheap and will last several meals. My husband and I normally put hot sauce on ours, and sometimes I put fresh jalepenos on about half ( the girls don't like the jalepenos) but this pregnancy isn't liking hot sauce tonight, so my husband had to enjoy the spiciness solo, but I do recommend a little hot sauce on it.
Pretty local too I might say......

18 comments:

  1. Sounds delicious! I might even be able to get my cabbage hating hubby to eat it :)

    Thanks for sharing!

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    1. I bet he would like it. My husband doesn't like cabbage many other ways than this either. If you like spicy then you could certainly cut up a few jalepenos in it too, that would be yummy.

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    2. Sounds nice to live in an area where you can purchase from the actual source of the product. Wish it was that way in more places. Will be trying your recipe Love that you use venison.

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  2. Will have to try that. Looks really good. We love cabbage.

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  3. This reminds me of cabbage rolls my mom made when I was a kid....only in casserole form. I'll be trying this soon. Thanks for sharing.

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  4. That looks really good, and super local to boot!

    Thanks for sharing it at Fill Those Jars Friday. I hope to see you back again later this week!

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  5. Love your recipe for cabbage casserole! It looks very delicious!

    Stopping by your blog from Fresh Foods Wednesday (I posted the Mango, Banana and Chai Tea Smoothie).

    Pinned!

    Amber @ The Cook's Sister

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    1. Great, thanks for stopping by and let me know how you like it!

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  6. wow! you have cabbage already??? that's a sure sign that fall is on its way :) can't wait for leek and cabbage scallop! this is another recipe to add to the roll call too!

    thank you for taking the time to share with us at The Wednesday Fresh Foods Blog Hop - we hope to see you again this week with more incredible posts! xo, kristy

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  7. This looks like such a tasty and hearty recipe. Best of all, you stay local with all your ingredients!

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  8. This looks and sounds so wonderful. Thanks for another great recipe share at Inspiration Cafe's Link party. Pinning your Cabbage Casserole too!

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  9. Deer? wow! I am going to confess if I make this it is going to have ground turkey in it, but sounds so yummy!!

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  10. It looks yummy, we dont have deer meat here in Australia, what would be a good replacement? Beef, lamb or Chicken (cheap things here)

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    1. I would think that beef would be the meat most similiar to deer. I know some people do use ground turkey though, so ground chicken could work. Thanks for stopping by!

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  11. I am always looking for a new venison recipe since we are hunters and always use all of our venison! Pinned it and thank you for linking it up to the Inspiration Cafe!

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  12. Rachel this sounds really good . We dont get deer meat here so much either so I'm thinking beef would do for us. Gonna give this a try for sure. Thanks for linking up to Inspiration cafe xx Nat

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  13. I'm always looking for quick, inexpensive recipes. This sounds like a winner! ~TALU~

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  14. I was looking for a yummy recipe for supper tonight! Thanks! I have 1/2 a head of cabbage in the fridge and 2 more that need pulled from the garden!

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