Additional Recipes:

Ramen Noodle Cabbage Stir Fry

Broccoli Cheese Bake

Roasted Root Veggies, Kohlrabi and Garlic Scapes

Turnip and Garlic Scape Pizza

Broccoli with Parsley Butter

Roasted Beetroot Salad

Garlic Scape Pesto and Green Goddess Pesto Pasta

Stuffed Cabbage Rolls

Try out the new ground beef with this classic stuffed cabbage recipe!


  • ⅔ cup water
  • ⅓ cup uncooked white rice
  • 8 cabbage leaves
  • 1 pound lean ground beef
  • ¼ cup chopped onion
  • 1 egg, slightly beaten
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 (10.75 ounces) can condensed tomato soup


In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.

Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.

In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt, and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.

Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.

In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Recipe by Judy


Spring Poppy Seed Salad

Enjoy the last bit of strawberry season with this delicious salad!

Poppy Seed Vinaigrette

  • 1 cup olive oil
  • 1/2 red wine vinegar
  • 1/2 cup sugar
  • 1/3 cup finely chopped onion
  • 1 tsp. dry mustard
  • 1 tsp. paprika
  • 1 tsp. poppy seeds
  • 1 tsp. salt

Whisk the olive oil, red wine vinegar, sugar, and onion in a bowl until well blended. Whisk in the dry mustard, paprika, poppy seeds, and salt. store in airtight container and use 

Almond Brittle (optional)

  • 1/2 cup sugar
  • 1/2 cup sliced almonds

 Melt the sugar in a saucepan over low heat, stirring constantly. Stir in the almonds until well coated. Pour not a buttered plate. Let cool until hard. read into small pieces. 


  • 1 head of lettuce
  • 1 head of romaine
  • 1 (8 oz) can of mandarin oranges
  • 1.2 cup grapes
  • 1.2 cup sliced strawberries
  • 1.2 cup croutons
  • 3 Tbsp. Parmesan cheese (optional)

Chop the lettuce and romaine into bite-size pieces. Combine the letter, oranges, grapes, strawberries, croutons, and cheese in a large salad bowl and toss well. Top each serving with the almond brittle, croutons, and vinaigrette.