This week it was time to harvest the cabbage because we (oops!) totally overstuffed the bean beds with waaaaaay too many beans and they were ready to eat and being crowded out. (On a side note- I’m not a patient gardener and generally overstuff my beds with too many things!!) The cabbages are MASSIVE right now:
We made a huge haul and brought a bunch in…
We have so much cabbage that I was wanting to get creative with it and to be able to use it for main courses. I saw some beautiful little vegetarian folded cabbage “parcels” in a favorite cookbook of mine “Naturally Vegetarian: Recipes and Stories From My Italian Family Farm” so I decided to do my own thing with the parcel idea, using ingredients we had & my favorite herbs. It was a hit with even the kids and they loved the “presents” as they called them. It was easy & yum so thought I’d share.
the freshly wrapped uncooked parcels
the cooked cabbage parcels with melting shaved parmesan on top.
We served it with kale salad from the garden, olives and leftover chicken salad (which didn’t make the pic but it would have been great with some crusty French bread and cheeses.