Oh, yes, cabbage rolls (aka Galumpkis) are quite delicious. I used a recipe which added a touch of vinegar, wine, and sugar which gives the tomato sauce a sweet/sour taste. It called for ground beef and ground pork, but I used ground beef and pork sausage.... No other spices needed.
I also used the inner outer leaves of the cabbage plant to wrap and used the larger outer leaves to line and cover the pan. This old school techniques keeps the rolls from browning on the bottom of the pan and the top leaves replace the use of foil. I'm sold on this technique! Not only did I use more of my plant (keeping the head intact for slaw), but they were tender, dark green, and made for an excellent presentation. Credit goes to Chef Tyler of food network for the recipe.
Back to the garden: yesterday's temp reached 104 with the big daddy of heat today at 108. The shade screen has made a hug difference as I watered a 7 a.m. Yesterday and again at 2. Heading back down for a nighttime watering at 6 and I found the soil still moist and refrained from watering. I'm on my way out to harvest the remaining cabbage heads, but I'm going to keep watch on the onions and carrots for the time being. Quite frankly, I'm still a bit sore from yesterday pea harvest and shucking, so harvesting cabbage will be the extent of work today. It's truly amazing how many muscle groups gardening requires!!!
I'll just leave a couple photos from my pea harvest: started harvesting at 7 a.m. And finished my shucking and blanching at roughly 2 p.m. minus a brief 30 minute lunch... Tops of my shoulders and pecs are sore from keeping those elbows up! Yikes!
Large pasta bowl of peas for the freezer and immature pods for stir fry.
Happy Gardening, all!