We are so excited this week to have a guest post from JB Dixon. He is what I call a “foodie” and creates some delicious meals…….
I am officially NOT a beet person – but I am trying to become one. When I think of beets, I always think of the smell of dirt, but not in a good way. So I did a little looking around to see if there were some different ways to eat beets and I thought a beet sandwich was my best bet. I figured out that I LOVED it this way.
- 6 medium beets, sliced thin
- 1 green onion, sliced thin
- 1/4 head cabbage, shredded
- 1 yellow tomato, sliced
- good bread
- lettuce or spinach
1. Steam beets. Remove skin. Slice into thin slices.
2. Thinly slice green onions. I cut one in half length wise and then cut into 2 inch sections.
- 1/2 medium head cabbage
- 1 medium onion, peeled and sliced vertically
- 1 Tbs olive oil
- 1 apple
- 2 Tbs butter
- 3 Tbs white vinegar
- 2 Tbs grape or currant jelly
- salt, hot sauce to taste
Remove outer leaves and core from the cabbage and cut vertically in thin slices. Place the olive oil in a casserole or heavy pot with a lid and toss the cabbage to coat with oil. Mix in the onion. Add the vinegar and top with the butter. Bake, tightly covered, about an hour in a 325º oven. Stir the contents of the pot once about halfway through the cooking. The cabbage should be thoroughly cooked when done – Nice and soft!
Peel, core and grate the apple. When the cabbage is finished cooking, stir in the shredded apple and jelly. Allow to rest, covered tightly, about 10 minutes and serve.
But individually stuffing bread can be very time consuming and some of us (mostly me) don’t want to spend that much time in the Kitchen. So I, like so many others, simplify things and turn this into a yummy casserole. Ryan can find you a beautiful head of cabbage and if you have a food processor, shredding your own head of cabbage isn’t hard – although I like to use my big Chef’s knife to cut it up. Enjoy!
- 2 lbs. hamburger (I use deer)
- 2 onions, chopped
- 4 c. shredded cabbage
- Salt & pepper to taste
- 1 tube refrigerated crescent rolls
- 1 lb. Mozzarella cheese, shredded