With garden overflow I made a wonderful sausage ratatoulli with cabbage shreads.
1 Large eggplant
2 Summer squash
1 Large onion
4 Hot banana peppers
3 Fresh tomatoes
2 Tablespoons fresh basil
3 cloves garlic
1 teaspoon fennel seed
1 teaspoon sea salt
1 pound breakfast sausage
4 ounces mozzarella cheese
2 Tablespoons fresh parsley
For cabbage shreads
1/2 head cabbage, shredded
Salt to taste
In a covered dutch oven brown the sausage.
Chop all veggies in uniform pieces.
Drain the sausage but leave enough to coat all veggies.
Add veggies and salt to the sausage stirring to coat with grease.
Cover and roast in a 350 degree oven for one hour.
Uncover and slice another tomato on top and cover with cheese and fresh parsley. Bake another 15 minutes uncovered or until cheese bubbles and melts.
For the cabbage shreads just shread cabbage and cook in microwave 10 minutes covered in butter and salt to taste.
Wishing everyone a happy Saints Patrick Day. We will be celebrating with our usual Corned Beef and Cabbage cooked in the slow cooker. There is nothing easier than layering potato, onion, carrot, cabbage wedges and corned beef brisket in a slow cooker. I then add three cups of water and one beer over the top along with the spice packet that comes with the corned beef. Put the lid on and cook on high for 7 hours.
Yummy, we will be chowing down this Saint Patricks Day.
I have been so busy with canning and freezing, I have been slack doing much cooking.
What cooking I have done has been something like this simple smoked sausage stir fry with cabbage, zucchini, onion, summer squash and hot peppers with lemon pepper.
Or these Roasted New Potatoes.
Just quarter the potatoes and toss with olive oil. Salt with kosher salt and add fresh dill, rosemary, garlic, and marjoram. Roast in a 375 oven about 15 minutes then stir and roast another 10 – 15 until crispy.
I love gardening and putting up for the winter months but it takes a lot of time and energy.
I also made sauerkraut for the first time to can. It turned out well.
Just kosher salt and cabbage fermented about 3 weeks in a crock.
I used about 4 to 5 tablespoons kosher salt ( or canning salt) to 2 heads shredded cabbage. Then cover tightly with plastic wrap, pressing down and weighting on the cabbage with freezer bags filled with water. Make sure you use a crock, or non- metal utensils and container.
Cover that with a clean towel. Let it sit at room temperature until it ferments which should take at least two weeks, but more like 3 to 4 weeks.
It was easier than I had ever imagined. I have an awesome sausage and kraut recipe I make often, and this will be perfect for it.