Small Family Farm CSA

We Dig Vegetables

 

Organic Food Community Supported Agriculture Small Family CSA

Small Family CSA Farm

Great food from people you know.

S 2958 W. Salem Ridge Road
La Farge, Wisconsin  54639

Farm Phone: 1-608-625-4178
Jillian Varney, Organic Farmer

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INGREDIENTS


1 ½ pounds of Savoy Cabbage
3 carrots
½ large onion
6 slices of bacon (or pancetta),
4 Tablespoons of extra virgin olive oil

½ cup of grated parmesan cheese
Salt and pepper

 

Directions

Remove eight good looking outer leaves from the cabbage. Blanch them briefly in boiling water and lay on a paper towel to drain.

Chop the remaining cabbage, the carrots and the onion. Fry briefly in the olive oil until wilted but not browned; add the bacon, and season with salt and pepper.

Place a well-drained cabbage leaf on a plate or chopping board, fill with 1/8 of the stuffing mix and sprinkle with half a tablespoon of parmesan cheese. Fold the sides towards the middle and roll the leaf up, place with folded side down on a baking sheet. Repeat until the ingredients have been used up. Sprinkle with the remaining parmesan.

Bake 15 minutes at 350 degrees

Serves four.