Rick and our friend Steve planted a small garden for the second year in a row. Rick and I used to not eat many vegetables, especially green ones, but somewhere along the way to middle-age, our taste buds changed. Now we look forward to treats from the garden!
Pictured in this post are some of the spoils: cabbage, cucumbers, squash, green beans, and peppers. We made fresh cabbage slaw, a squash-cabbage casserole (original recipe below), and sliced cucumbers with homemade buttermilk ranch dressing. Yum!
Cabbage and Squash Casserole
1 head of cabbage, washed and shredded
2 large yellow squash, peeled and sliced
1 yellow onion, chopped (or sliced depending on preference)
2 TBS Olive oil
½ stick butter, sliced into small pieces
1 cup of water
Salt, black pepper, and red pepper to taste
Breadcrumbs or Tortilla crumbs
Boil the cabbage in salted water for 20 minutes, then drain. While cabbage is boiling, grease large casserole dish with spray Pam and lay pieces of butter all around. Sauté onions in olive oil until almost caramelized. Place cooked cabbage, sliced squash, and sautéed onions on top of the butter. Add 1 cup of water, salt, and pepper. Stir mixture and spread evenly in casserole dish. Sprinkle with breadcrumbs. Bake at 350 for 30 minutes.