It’s starting to get chilly out but there are tons of ingredients to make a hearty fall meal at the SSFM! Here’s a family recipe and the names of a few of the vendors at the south shore farmers market to find them at. Also, don’t forget to grab some amazing bread/rolls at Wild Flour Bakery to soak up all the deliciousness!

2lbs lean ground beef
3 tbsp rice
1 egg (barry jones)
1 head cabbage (tang xiong)
2 lbs fresh tomato (phil herrin)
2 large onions (chia xiong)
3 tbsp catsup
2tsp brown sugar
1 tsp lemon juice
ground ginger
salt pepper to taste

mix meat, salt, pepper, rice, egg, and roll 2 tbsp up in blanched cabbage leaves, I like to add a good Tbsp of paprika, and maybe a little cayenne. Lay down a bed of sliced onions and place the cabbage rolls on top
blanch and peel the tomatoes. slice them and put them over the rolls with plenty of juice.
cover and cook on med heat for 1.5 hours. Adjust lemon juice and sugar in the sauce and enjoy!