Seasonal Recipe

Autumnal Equinox 2018
Harvest Home, Wine Harvest, Gwyl Canol Hydref

Yellow and orange dot the green grass as the first leaves begin to change color and float to the ground. The sun sets a little earlier each day as we gather the fruits of our sowing and tending. Did we reach our goals, our potential? Did we grow in spirit, better ourselves, share our gifts? There is still time to harvest, as this is but the second gathering celebration on the Wheel of the Year. Still time to recognize the magic of the season, prepare for the departure of the God, honor the Goddess's gifts and plan for the restful time.

Autumn Menu
Fresh Pears and sharp Cheddar Cheese
Stuffed Cabbage Rolls (or peppers or squash)
Roasted Beets
Cole Slaw
Brown Bread with Apricot Chutney
Apple Betty

Stuffed Cabbage Rolls
The meat and rice filling can also be used to stuff peppers or the last of the summer squash. To make the filling vegetarian beans can be used in place of the meat.

8 cabbage leaves
1 cup of rice
1 lb. lean ground beef (turkey, sausage or combination)
1 medium onion, chopped
1/2 green pepper, chopped
1 egg, slightly beaten
1 15 oz. can tomato sauce
salt and pepper to taste
fresh or dried herbs to taste such as oregano, parsley, thyme, basil

Cook rice per preferred method. Steam or microwave cabbage leaves until wilted. Remove some of the coarse stem by cutting into the leaf in a V shape. In a large bowl combine cooked rice, meat or beans, onion, pepper, egg, salt and pepper and herbs and half of the tomato sauce. Place a large scoop of the meat and rice mixture on each cabbage leaf, roll up and tuck edges securing with string or toothpicks. Any remaining filling can be baked in a loaf or casserole dish. Place rolls in a shallow baking dish and top with remaining tomato sauce. Bake at 375 degrees for 50 to 60 minutes.

Apricot Chutney
1 small onion, chopped 1 Tbsp. minced fresh ginger
1 Tbsp. olive oil
1 lb. fresh apricots, pitted and chopped
1/2 cup light brown sugar
1/3 cup apple cider vinegar
1/4 cup golden raisins
1/2 tsp. each mustard seeds, coriander, cumin, pepper, salt
1 tsp. finely chopped jalapeno pepper (optional)

In medium saucepan heat oil, add onion and ginger. Sauté until onion is softened slightly. Add sugar and vinegar. Combine until sugar is dissolved. Add spices and fruit. Simmer for 5 minutes. Chutney will thicken, add water if too thick. Let cool to room temperature and allow flavor to blend. Keeps for several days in refrigerator.