Cook seasonal vegetables

photo by Robert Banh

Many fruits and vegetables are available all year. But you can buy seasonal produce to save money and for the best taste. Here’s a handy guide to check the seasonal availability of produce in your area: http://www.fieldtoplate.com/guide.php. March is a good time to buy broccoli and cabbage cheaply. When selecting broccoli, you want the color to be dark green, and the florets to be closed and without wilted leaves. And cabbage should feel heavy and have compact leaves. The following recipes incorporate both of these seasonal vegetables. Enjoy!

Lazy Gal’s Bierox

1 pound lean hamburger
1 head of cabbage, washed and chopped
1 large onion

Start browning hamburger, and cut up onion and cabbage in the meantime. Add cabbage and onion to cooking burger, and cook until onions are almost transparent and meat is done. Drain any grease and warm flour tortillas, one at a time in microwave, as needed. Spoon a healthy portion of meat/cabbage mix onto a tortilla, and serve with mustard for dipping. — Lisa C., Texas

Cabbage Casserole

1 small head cabbage
1 pound lean ground beef
1/2 cup onion, chopped
1/2 cup cooked rice
salt and pepper, to taste
1 can tomato soup
1-1/2 cups water
1/4 cup grated Parmesan cheese

In the bottom of casserole dish, place a layer of cabbage. In a large skillet, brown the meat and onion. Add rice, salt and pepper. Place a layer of meat mixture over the layer of cabbage. Repeat another layer of cabbage, then the meat mixture until both the cabbage and the meat mixture are gone. Combine the soup and water, and mix well. Pour soup over the top of all. Sprinkle the top of the casserole with cheese. Bake at 350 F for about 3/4 to 1 hour. — Brenda, Missouri

Fried Cabbage and Noodles

1 (16-ounce) bag of egg noodles
1 stick butter
1 cabbage, shredded to same width of noodles
1 medium onion, chopped
salt and pepper, to taste

Start a pot to boil egg noodles. Cook egg noodles according to package directions. Chop onion and saute it with a stick of butter until transparent. Add shredded cabbage. Cook the cabbage until it is soft. Drain and add cooked noodles to the cabbage and onions. Salt and pepper to taste, adding more butter if necessary. You can serve this with kielbasa. –Erika, Florida

Slow Cooker Beef and Broccoli

1/4 cup soy sauce
2 tablespoons white wine or apple juice
2 tablespoons apple cider vinegar
2 teaspoons sesame oil
2 cloves garlic, smashed or chopped
1/2 teaspoon crushed red pepper flakes
1 pound beef (steak, roast or stew meat)
1 tablespoon brown sugar
1 head of broccoli, chopped, or a bag of thawed broccoli florets

Add first 4 ingredients to the slow cooker. Add garlic to mixture and stir in pepper. Slice meat thinly, and toss with the liquid, pepper and sugar to coat. Cook on low for 6 to 8 hours depending on thickness of meat. Thicker pieces take longer. An hour before serving, add the broccoli. Stir to coat, and cook for another hour. Serve over rice. — Domestic Gal, Nebraska

Broccoli Cornbread

2 (9-ounce) boxes Jiffy cornbread mix
1/2 cup margarine, melted
4 eggs, beaten
1 (10-ounce) fresh or packaged broccoli, drained
1 cup low-fat cottage cheese
1 small onion, chopped

Mix all ingredients. Bake at 325 F for 25 minutes in a 9-by-13-inch pan. — Kay, Louisiana

Posted by Sara Noel on March 24 2010. Filed under Frugal Cooking.
Sara Noel owns Frugal Village, LLC and is a nationally syndicated columnist with Universal Uclick. Bio, Follow me on Twitter, Join us on Facebook