Now and then, consider a tasty one-dish meal. Considering the assortment of late summer vegetables, such as zucchini, cabbage, hard winter squash, green and red peppers, and eggplant, it would do you well to feature vegetables with assorted stuffings. Though stuffed vegetables are more time-consuming than if simply steamed or sauted, I like them because recipes maybe double or triple, allowing enough for two or three meals. Additionally, in the case of stuffed cabbage rolls, they improve in flavor the second time around. Eggplant is not considered a garden favorite here but markets have some wonderful, large and very fresh eggplants, grown by Ohio farmers.
Stuffed cabbage is one of the most popular dishes for early fall.
That's when cabbage is bursting with flavor and has reached a good size. Some nationalities like cabbage rolls with sour cream. Others simmer the rolls in sweet-sour juices. A few of us prefer rolls with rice, lightly seasoned ground meat and chopped fresh tomatoes. D.C. Instead of using regular green cabbage, the choice is milder Savoy cabbage.