This morning I was very happy to pick my first substantial harvest from my garden.. it was not a lot by any means but the most I’ve had this season!!
I picked another cabbage, yellow wax beans, a zucchini, a yellow squash, red
leaf lettuce and a few zinnias that had bloomed…
A lot of today’s pickings were eaten today (the rest wait for another day)! I started by washing the veggies and
the first thing I made was 2 dozen zucchini muffins..
Then I started working on dinner preps. I had “leftovers” on the menu but had no
leftovers to serve. ~smile~ .. so I made Saturday night’s planned dinner instead
and now have leftovers for tomorrow night.. On the menu I had Brats & Kraut..
when I did my weekly shopping I was disappointed to see Costco was out of brats…
so I purchased some yummy chicken sausages to use in this dish instead.
The first thing I needed to do was make the kraut.. this would be “cheaters
kraut”… I LOVE homemade sauerkraut and have made it many, many times.. just not
recently and it takes a bit of time to make so I made this version instead (you
don’t have to call it “cheaters kruat” .. it could just be called “A Darn Tasty
Cabbage Dish” – ha, ha!! :)…
Olive oil, enough to lightly coat the bottom of a 6 quart pot
1 medium onion, chopped
4 cups (or 2 cans) of broth/stock – I used my homemade chicken stock but beef stock or
veggie stock would work as well
¼ cup apple cider vinegar
1 large head of cabbage, sliced very thin (using a food processor is the
Heat up your pot on medium high and add olive oil. When the oil is hot add
onions. Stir and cook until the onions are slightly soft. Add broth, apple cider
vinegar & salt. Now add cabbage, you can add it slowly allowing the cabbage in
the pot to wilt and shrink in size so you can get all of it in. Bring to a boil,
reduce heat slightly and simmer for 20 minutes to reduce stock and blend
Here it is in pics..
Prepare cabbage and onions..
Cook onions in a bit of olive oil…
Add broth, vinegar & salt…
Now add cabbage and let it cook for 20 minutes..
While my cabbage was cooking I cut up and sautéed my chicken sausages..
When that I was done I made the sauce.. it is basically a quick version of
Thousand Island Dressing..
Put ½ a cup mayo in a small bowl along with ¼ cup catsup and about 2 to 3
tablespoons chopped pickles..
Mix it all together and add 2T dill pickle juice (from the pickle jar)…
And the main dish is ready to serve….
I made a nice fresh green salad using that wonderful garden fresh red leaf
I also served potato salad with this meal (which I made
earlier this morning)
And of course this garden item needs no explanation as to what to do with it…