Thursday, July 23, 2009

I think Jesus must be coming soon...


Sunflowers are supposed to follow the sun as it moves in the sky..
These just keep looking to Jerusalem all day.
Let's watch with them.

Wednesday, July 1, 2009

Rrrrunzzza

So you go to your local farmers market and you buy a cabbage. This cabbage is nothing like you see at a super market...it is 5 times bigger. It might look something like this:



What do you do with this much cabbage?????? Well, here is one of my favorite recipes...the Runza. The Runza has German-Russian origin and is a bread pocket filled with cabbage, onion, and meat.

The first step is to make some dough. Just use your favorite white bread dough recipe. The recipe I used calls for 6 cups of flour and it was enough dough to make a double batch of Runza filling.


While this rises we can get to work on the filling:
Chopped cabbage: recipe calls for 1 medium head of cabbage (how many medium heads are in a gargantuan head?...I had to do some guesswork).
One large onion chopped fine.
A few garlic cloves minced.
1 lb. of browned meat (I used 1/2 beef, 1/2 lamb)
Salt and pepper to taste (wait to taste it until it has cooked a little!).




I let my onion, garlic, and cabbage sit out on the counter the rest of the time my dough raised so that all of the good enzymes in the garlic have time to release.

After dough has doubled, punch it down and separate it into two balls. It is best to let these rest a little bit BUT...it's ok if you don't. Roll one of the balls out into a perfect square. Note my perfect square below.

Cut the perfect square into smaller squares. You can make them as big or little as you want. I normally work with my dough while I am simmering the cabbage/meat mixture.

Dump the meat and cabbage mix into a large pot and let simmer until cabbage is tender. It reduces quite a bit.

Fill each piece of dough with some filling. Fold in half and pinch around filling. Cut off excess dough. I make mine into a half-moon shape.

You will probably have more Runzas than you can eat in one sitting. Put extras in a freezer bag and store away for another day.

Put Runzas you are having for supper on a greased pan and bake in the oven until top is brown. I like to rub mine with butter about half way through baking. I also like to call Micah and have him bring me home a Coke to drink with it...your husband would do the same if you make him a Runza. HA!




I made 18 Runzas, a pizza crust to freeze, and had almost half of a cabbage left over at the end of this. That is 2 Runza suppers and 3 Runza lunches for under $9. However, having frozen, healthy meals in the freezer for busy days is PRICELESS!!!