It Takes A Village!

With all the fresh home grown vegetables we have been receiving from friends and neighbors and farms like Chiccharney we have been able to create amazingly fresh meals.  Tonight we dine on stuffed cabbage, a true classic whose origin in thought to have come from Italy!

The cabbage is from Chiccharney, tomatoes are from Antonius (fabulous neighbor) and honey from down the road at Moon Stone Farm. 

Special shout out goes to Captains Table and Island Purveyors who have also provided us in this lockdown with some amazing spices, sauces and grass fed organic beef.


It takes a village to keep it going and growing!!!

Easy to Follow Ingredients and Directions

May. 13, 2020

What and how!

1 medium head cabbage
1 to 1-1/4 pounds ground beef
1 cup cooked rice
1 small onion, chopped
1 large egg, lightly beaten
2 teaspoons salt-free seasoning
1/2 teaspoon pepper
1/2 teaspoon of thyme and fresh parsley
1 can (16 ounces) tomato sauce
4 teaspoons of honey
1/4 cup water
1 tablespoon lemon juice

• Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well.
• In a bowl, combine ground beef, rice, onion, egg and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven.
• Combine tomato sauce, brown sugar, water and lemon juice or vinegar; pour over cabbage rolls. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking.

Stuff it and roll it!


Mar. 31, 2020

The Blockade!

Stay tuned as we are in the process of completing the BAHAMA BELLY BLOCKADE! We will endeavor to post all quarantined food pics and recipes to our website.


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