And it will last & last & last in the little produce draw of your frig.
What can I make with cabbage, you ask?
I have a tasty main dish recipe for you. This recipe makes 6 main dish size turnovers. They freeze well for a last minute meal in the future.
1 1/2 cups Flour
1/3 teaspoon Salt
1/4 pound Butter
3-5 Tablespoons Water
2 cups sliced Potatoes
3 Tablespoons Butter
2 cups chopped Cabbage
1 cup finely chopped Onions
1 cup Cottage Cheese
1 cup grated sharp Cheddar Cheese
2 Tablespoons chopped fresh Dill (or 2 teaspoons dried)
2 Tablespoons chopped fresh Parsley
2 Tablespoons chopped fresh Chives or scallions
1/2 teaspoon ground Caraway seeds
1/2 teaspoon Pepper
1 egg beaten with 1 Tablespoon of water
sesame seeds or poppy seeds for topping
In food processor, mix the flour & salt thoroughly. Cut in the butter. Mix in a small amount of water at a time until a ball can formed. Chill dough for at least 15 minutes.
Boil potatoes until fork tender, then drain & mash in a large bowl. Saute cabbage & onions in butter in a covered skillet until tender, about 15 minutes. Add them to the potatoes & stir in all the remaining ingredients.
Preheat the oven to 400 degrees.
Divide the pastry dough into 6 equal parts. Roll each ball into a thin circle, approx. 6 inches in diameter. Place two or three heaping tablespoons of the filling in the center of each circle. Brush the edges with the egg wash & fold over to form a half-moon. Press the edges with your fingers or a fork to seal. Carefully lift each piroshki with the spatula & place it on an oiled baking sheet. Brush the top of each pastry with the egg wash & sprinkle with seeds.
Bake for 20-25 minutes or until golden brown.
Top with sour cream to serve.