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The variety of the week this week is APPLES!

The variety of the week this week is APPLES! I want to give you apple recipes, but I don’t want anyone to waste cabbage either so I will give you a good one I found recently!

Stuffed Cabbage Rolls 2/3 cup water 1/3 cup uncooked white rice 8 cabbage leaves 1 pound lean ground beef 1/4 cup chopped onion 1 egg, slightly beaten 1 teaspoon salt 1/4 teaspoon ground black pepper 1 (10.75 ounce) 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.

Honey Roasted Squash with Apples & Pecans 1 lb squash, cubed 1 medium baking apple, peeled, cored and cubed 3 tablespoons butter, melted 3 tablespoons honey 1/4 cup pecans, finely chopped 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon

Preheat oven to 400 degrees. Cut Squash in half and remove seeds. Peel Squash, and cut it into half inch cubes. Wash the apple, core it, peel it and cut it in to half inch cubes.

Place cubed squash and apple in an 8’x8′ baking dish. Add 2 tablespoons water and roast uncovered, stirring occasionally for 20 minutes, or until almost cooked through.

Meanwhile, in a small bowl, combine butter, honey, pecans, nutmeg, and cinnamon. Remove squash from oven, and pour honey mixture over squash. Stir lightly to coat.

Return to the oven for another 10 minutes, or until cooked through. Remove from oven and serve.

Caramel Apples 3 Apples 1 (8 oz) package of individually wrapped caramels, unwrapped 2 Tablespoons milk

Unwrap the caramels and place in a microwave safe dish. Add 2 Tbsp Milk and microwave on for 2 minutes until melted. Stir once to make sure it doesn’t clump.

Butter a baking sheet. If you want a low-mess project, cover your baking sheet with wax paper and lightly use butter on wax paper to avoid sticking. Wash apple and remove stem. Use craft sticks (or a half of bamboo kabob for the grill), to poke through the center of the apple. Roll the apple in caramel until coated. Place on baking sheet

Now is the fun part! You could add crushed Oreos on the outside of your caramel apple, or roll it in M&M’s, or chunks of snickers, etc. Place it in the fridge for about 15 minutes for the caramel to set, and when it is firm it is ready to enjoy!

With this being our last weekly update together for the season, I wanted to make sure to end on a very sweet note! 🙂 Ben & I love what we do, I hope it shows!!

~The Farmer’s Wife

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