I know, you thought I was never going to share a recipe again! But no, recipe Friday is back, after a short hiatus. Maybe a little explanation would be in order.
First, in case you haven’t heard, we opened a restaurant about three weeks ago. That kinda started interfering with my schedule for a while. Then, one crazy Wednesday in June, I sorta fell and sprained both my ankles and even managed to break one of them. What an inconvenience. Did I plan to spend the hottest summer thus far this century in a cast and a wheel chair and a walker and on a cane? No, I did not!
Of course, I realize I have a bit of a reputation for finding ways to avoid mowing the wretched lawn (that manages to survive despite my least efforts). Having been gifted with a fabulous riding mower earlier in the spring, I promise this fall was not a lawn-work-avoidance ploy. Nor was it a shower-avoidance ploy, though I didn’t get to stand in one for about a month. Not fun.
Being much on the mend, and with things well under way on our many business fronts, I can finally think about food again on a Friday!
Do they have good farmer’s markets where you are? We have not only Saturday markets but a bounty of roadside stands in this area, offering great fresh vegetables and fruits grown a few fields over. Gooseberry Patch has published a marvelous collection titles Farmers’ Market Favorites, filled with proven favorites from around the country. Chapters feature selections for everything from Sunny Starters for the Day to A Bushel Basket of Main Dishes, Sprouting Salads, and Fresh Baked Desserts ~ all begging for fresh, locally-grown ingredients for a summer feast.
I always enjoy the illustrated covers on Gooseberry Patch publications ~ they have such charm and imagination!
Browsing the chapter A Medley of Sides, I came across an intriguing recipe for “Apple Orchard Strudel.” The first ingredient is cabbage! I’m really curious about the blend of flavors among these ingredients – you’ll see what I mean (like that chocolate fudge you make with Velveeta cheese – I have never yet tasted it, but people swear it’s great). I think this strudel would be quite tasty.
Apple Orchard Strudel
4 C cabbage, finely chopped
1/4 C onion, chopped
1-1/2 C apples, cored, peeled, and chopped
1/3 C raisins
1/4 C sour cream
1 t mustard (it doesn’t say, but I would guess this is prepared mustard)
1 C shredded Cheddar cheese
8 sheets frozen phyllo dough, thawed
1/2 C butter, melted and divided
Add cabbage and onion to a skillet coated with non-stick vegetable spray. Cook, covered, over medium heat for 5 minutes. Combine cabbage mixture with apples and raisins in a large bowl. Stir together sour cream and mustard; add to cabbage mixture.
Brush one sheet dough with butter; layer on a second sheet. Continue to brush each sheet of dough with butter and arrange one on top of the other.
Spoon cabbage mixture down 1/3 of long side of dough. Top mixture with cheese. Beginning with the long side, roll up jelly-roll style. Place on a 15″ x 10″ jelly-roll pan lightly coated with non-stick vegetable spray. Brush dough with remaining butter. Make 1/4-inch deep cuts about 2 inches apart along the length of the dough.
Bake at 400 degrees for 45 minutes. Let stand 5 to 10 minutes before slicing to serve. Makes about 6 servings.
Now isn’t that an interesting combination? I sure hope someone will give this a try and report back to me – it sounds just strange enough to be really, really delicious!
C = Cup; t = teaspoon
Have a wonderful weekend, and be sure to check out the farmer’s market near you – you may be surprised by what is growing in your neighborhood!
~Janet @ The Christmas Place