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Cabbage Burgers

9 Aug

I wish you could’ve smelled my house yesterday. It smelled heavenly from my baking frenzy of cabbage burgers and cinnamon rolls. The mixture of fresh-baked bread, savory meat/cabbage mixture and sweet sugar ‘n cinnamon would make anyone drool.

Cabbage Burgers | The Farm Paparazzi

Cinnamon Rolls | The Farm PaparazziLet me preface this recipe by saying, I’m sorry to my fellow OCD sisters and brothers out there. These instructions will include a lot of “just eyeball it” instructions. It’s taken me many batches of cabbage burgers to get a “feel” for how I like them. I’ll do my best to share tips and suggestions. Don’t be scared! It’s totally worth it in the end. You and I will get through this together.

Okay, now that’s out of the way, we can get down to the business of creating awesomeness.

Cabbage Burgers

The Lauck Family Recipe


Large knife and cutting board

Large bowls

Large frying pan

Wooden spoon and slotted spoon


Rolling pin

Baking sheets

Pastry brush


2 lb ground beef

1-2 T Canadian steak seasoning

1 medium white or yellow onion, diced

1 medium to large head of green cabbage, shredded (see above)

Premade dough recipe

All purpose flour

1/2 stick butter, melted

To get started, I harvested two heads of cabbage from the garden and made a double batch of the Easiest Roll Dough the day before I made these.

Cabbage Burgers | The Farm Paparazzi

Cabbage Burgers | The Farm PaparazziTo make the cabbage burgers (cabbage rolls, krautburgers…whatever your family calls ’em), you begin by shredding the cabbage. Never done that before? Here’s a great video tutorial:

For cabbage burgers, I do the slice method mentioned in the video. Make sure to use a good, sharp knife.

Cabbage Burgers | The Farm Paparazzi

Cabbage Burgers | The Farm Paparazzi

Cabbage Burgers | The Farm PaparazziI also am slightly picky about the texture of the cabbage I use, so I also tear out any big, hard veins I find. These cabbages were pretty large, so after I cut off the core, I also took out the centers, which was a lot of the thick, veiny stuff anyway.

Cabbage Burgers | The Farm PaparazziWith cabbage all ready to go, it’s time to brown the ground beef in a large skillet over medium high.

Cabbage Burgers | The Farm PaparazziAdd the onion when the ground beef is mostly browned, but still slightly pink. That way the onions won’t get overcooked.Cabbage Burgers | The Farm PaparazziWhen the ground beef is completely browned (no pink), turn off the heat and drain any excess fat. I put a small glass dish over my sink drain and place my colander on top of it to catch the fat. That way it won’t go down the drain and clog things up.

Cabbage Burgers | The Farm PaparazziPour the ground beef back in the skillet and season with Canadian steak seasoning or your choice of preferred seasoning. DON’T turn the heat back on. Add the cabbage to the skillet (or if there’s not enough room, mix together in a large mixing bowl). It will look like a LOT of cabbage, but don’t be alarmed. It will wilt down. Plus, lots of cabbage means moist, delicious Cabbage Burgers.

Cabbage Burgers | The Farm Paparazzi

Cabbage Burgers | The Farm Paparazzi The heat from the beef mixture will be enough to wilt down the cabbage. Let it cool in the skillet or transfer to a large bowl to cool. You might want to stick it in the fridge to be safe. Sometimes I do that and finish making the cabbage burgers the next day.

Cabbage Burgers | The Farm PaparazziOnce the cabbage/meat mixture is completely cooled, pull out your roll dough. If you used my recipe, it’ll look like this.

Cabbage Burgers | The Farm PaparazziUsing your hands, pull the dough away from the sides and form into a large ball. It will be just slightly sticky.

Cabbage Burgers | The Farm PaparazziSprinkle the counter with a light dusting of flour. Pinch off pieces of the dough and roll into a rough ball with your hands. Don’t overwork this dough. It gets tough pretty fast.

Cabbage Burgers | The Farm Paparazzi

Cabbage Burgers | The Farm PaparazziRoll out the dough. Take one long stroke away from you, then one long stroke toward you. Rotate the dough and repeat, flipping over as needed, until it’s about a 1/4″ thick and about 7-8″ long and 6-7″ wide. This makes a fairly large roll.


Cabbage Burgers | The Farm PaparazziUsing a slotted spoon, carefully heap on top of your rolled-out dough. Don’t be stingy!

Cabbage Burgers | The Farm Paparazzi

Cabbage Burgers | The Farm Paparazzi

Cabbage Burgers | The Farm PaparazziGently, pull up the long sides of your dough and pinch and twist together. Do this all the way down one end, then work down the other side.

Cabbage Burgers | The Farm Paparazzi

Cabbage Burgers | The Farm PaparazziThe ends will probably have some excess dough. I tear it off and pinch up the ends to close. I’ve tried re-using the ends and it gets too tough to work with, so I usually toss them when I’m done.

Cabbage Burgers | The Farm Paparazzi

Cabbage Burgers | The Farm PaparazziOnce the dough is closed around the filling, I use the sides of my hands to gently shape into a round form.

Cabbage Burgers | The Farm PaparazziThen I place the cabbage burger seam-side down on a baking sheet lined with a baking mat or sprayed with cooking spray. Put 4-5 on a sheet, careful not to overcrowd. Then cover and let rest for 10-20 minutes to rise slightly. Used up all your filling and have dough leftover? Check out this quick Cinnamon Roll recipe!

Cabbage Burgers | The Farm PaparazziBake at 350F until golden brown (about 30 minutes).

Cabbage Burgers | The Farm Paparazzi

Cabbage Burgers | The Farm PaparazziBrush with melted butter using a pastry brush.

Cabbage Burgers | The Farm Paparazzi

Cabbage Burgers | The Farm PaparazziYou can eat them now, or cool for later. To cool, set on wire racks. Once they are mostly cool, place in fridge, uncovered, to completely cool. This will prevent them from releasing steam in bags or containers and getting soggy.

Cabbage Burgers | The Farm PaparazziAfter they are fully cooled, I place them in gallon storage bags and store in the fridge for up to a week. The single recipe makes about eight Cabbage Burgers, depending on the size. I make them pretty big and doubled the recipe, so it produced 15 this time. I also had enough dough leftover to make a batch of Cinnamon Rolls.

Now, go do the dishes. Then come to my house and do mine. It’s only fair. I told you how to make the things.

Cabbage Burgers | The Farm PaparazziGod Bless You & American Agriculture,


Since God chose you to be the holy people He loves, you must clothe yourselves with tenderhearted mercy, kindness, humility, gentleness and patience. – Colossians 3:12 (NLT)

The Easiest Roll Dough

8 Aug

We’ve got cabbage ready in the garden and all you German farmers out there know what that means…Krautburgers!

My Farmer Husband loves cabbage burgers. The first thing he said when I harvested a cabbage from our garden was, “Are you going to make cabbage burgers?”

Yes, dear. I will make them. But, first, I’ve got to prepare the dough.

The Easiest Roll Dough | The Farm PaparazziThis roll dough recipe is from my high school English/journalism teacher, who is also now my neighbor (I love small towns!). When we got married, she shared several easy recipes with me. Perfect for a new, busy wife!

Here ’tis…

Refrigerator Roll Dough

From the Kitchen of: Mrs. Pat Mitchell


One medium and one small mixing bowl (*if you have the kind with lids, even better!)

Liquid measuring cups

Dry measuring cups and spoons

Whisk, wooden spoon, fork

*Large container or bowl with a lid (like a Tupperware or Rubbermaid)



½ C sugar

1 T salt

2 T shortening

¾ C really hot water

1 C warm water (110-115˚F)

2 T active dry yeast

1 beaten egg

All purpose flour

In a medium bowl, combine the sugar and salt. Add the shortening and pour the hot water over the top to help melt the shortening. Whisk until combined.

The Easiest Roll Dough | The Farm Paparazzi

The Easiest Roll Dough | The Farm Paparazzi

The Easiest Roll Dough | The Farm PaparazziIn a small bowl, whisk together the warm water, yeast and egg. Make sure the water temperature is right or the yeast won’t activate properly.

The Easiest Roll Dough | The Farm Paparazzi

The Easiest Roll Dough | The Farm Paparazzi

The Easiest Roll Dough | The Farm Paparazzi

The Easiest Roll Dough | The Farm PaparazziAdd the yeast mixture to the sugar mixture.

The Easiest Roll Dough | The Farm PaparazziAdd flour to consistency. Mix with a wooden spoon. The dough should be soft and not sticky.

The Easiest Roll Dough | The Farm Paparazzi


The Easiest Roll Dough | The Farm PaparazziI just put my lid on my mixing bowl, but if you don’t have those, put the dough in a container with a tight lid. Place in the refrigerator overnight. After it raises once (and will probably pop the top off), it’s ready.

The Easiest Roll Dough | The Farm PaparazziYou can cut off what you want for a meal and make into dinner rolls, buns, cinnamon rolls or cabbage burgers (recipe forthcoming)!

Leave the rest in the fridge for another time. Mrs. Mitchell says it’s good for up to two weeks.

God Bless You & American Agriculture,


Then [the older women] can urge the younger women to love their husbands and children, to be self-controlled and pure, to be busy at home, to be kind, and to be subject to their husbands, so that no one will malign the word of God. – Titus 2:4-5 (NIV)


19 Oct

Busyness IV | The Farm PaparazziWe’ve had a lot going on the last few weeks! We’re done with everything but corn harvest. It’s nice to have the rest of the crops out of the fields.

Update 6Harvest has gone well while we’re in the fields. But, actually getting into the fields has been the difficult part as rain and snow storms keep kicking us out. At least we’re getting moisture.

Update 2My job during corn harvest is running grain cart. You can see how the combine fills up the cart, and then…

Update 3…the cart fills up the trucks. The trucks either go directly to the feedlots where we sell corn, or into our bins for storage and sale at a later date. In these photos, our good friend, Scott, is running cart. I was slacking off doing another job at the time.

Fall 2013 CowCountryI was busy putting together the Fall Issue of CowCountry. When I left the Wyoming Stock Growers Association this spring, I was able to keep the magazine as a contract job. They just can’t get rid of me.

photoOn October 7 we had a visit from several Canadian producers! It was so fun to visit with Jolene, Andrea and Erika from the Canadian Cattlemens Young Leaders. They were down for the 2013 Agrifuture Conference, an event put on by the Wyoming Department of Agriculture. While in Wyoming, these awesome young women, along with Pamela Rose of the Canadian Consulate in Denver, toured several SE Wyoming ag operations. Brook Brockman with the Wyoming Department of Agriculture and Haley Lockwood from the Wyoming Stock Growers Association were their tour guides. While on the tour, they stopped by to visit with us. Not that we’re anything special, we just can’t say no when people ask us to do stuff.

Canadian Tourists 3I gave the gals a general overview of our farming operation. And by general, I mean the very little I actually know about our operation. I’m still a farm wife in training.

Canadian Tourists 1Then I took them down to the field where Tyler was combining corn. He gave them the real story. It was really cool to compare operations. The gals were from different parts of Canada, so we got some different perspectives of livestock production and farming from our neighbors to the north.


Pamela gave us some neat goodies that represent the trade partnership between the US and Canada. Included was a handout that gave specific statistics, including the fact that in 2011, $17 million worth of goods were traded between Wyoming and Canada. Visit this website to learn more. I also urge you to visit Erika’s ranch blog! The neat thing about agriculture is, even though our operations vary greatly from state to state and country to country, we all share a lot in common. I hope someday we can get up to Canada to visit their operations.

Apple ButterI’ve also been filling my days with fun projects like canning for the first time! Some friends gave us a 5-gallon bucket full of apples off one of their trees. I’ve been going apple crazy making apple crisp, apple cookies and apple butter. I canned the apple butter and shared with family. So good on toast or even chicken and pork!

Praise God for an awesome life!

Update 1

God Bless You & American Agriculture,


Not one of all the Lord’s good promises to Israel failed; every one was fulfilled. – Joshua 21:45

Organizing Recipes

24 Sep

I love recipes! Old favorites, Pinterest finds, recipes from my favorite blog or shared recipes – I can’t get enough of them.

Organizing Recipes 4 | The Farm Paparazzi

As I’ve gotten older I realize I do love hand-written recipes and wish I’d kept more of the “originals” to my recipe collection. However, I came up in a era of computers, e-mails and social media, so when I started collecting recipes, I typed them on a Word document. Although slightly impersonal, I do love this method because it keeps everything organized and searchable. Need to use up a can of mandarin oranges? I just searched for them in the document and up popped several recipes.

Organizing Recipes 8

Recipes are meant to be shared and this method makes recipes easy to share by printing or e-mailing.

Organizing Recipes 5 | The Farm Paparazzi

This is how I organize my recipes. Let’s use Frog Eye Salad as an example. Believe it or not, I have never made Frog Eye Salad, although I’ve eaten more than my share. So, while at a seed meeting last month, in between bites of her Frog Eye Salad, I asked my friend Melinda if she’d please share her recipe with me. She pulled a recipe card out of her binder and let me copy it before we went out in the garden to pick beans and cucumbers. An hour and a huge sack of veggies later, I headed home.

Organizing Recipes 10 | The Farm Paparazzi

I copied the document into my word file (I have two – one is just for sweets).

Organizing Recipes 9 | The Farm Paparazzi

I placed it under the proper category.

Organizing Recipes 7 | The Farm Paparazzi

Organizing Recipes 6 | The Farm Paparazzi

Then I print it, hole punch it and put the hard copy in my binders. I found these 1/2 page binders at I’ve been really pleased with the quality of their products.

Organizing Recipes 1 | The Farm Paparazzi

Organizing Recipes 3 | The Farm Paparazzi

I also use sticky notes to put tabs on each section so they are easy to locate. I like to write notes and the adjustments I make on the recipes, so I don’t laminate them or put them in page protectors. However, that would be a good idea to keep your recipe sheets clean! Mine eventually get wet and stained. But I think it just adds more character.

Organizing Recipes 2 | The Farm Paparazzi

Do you have tips for organizing your recipes? I’d love to hear them!

God Bless You & American Agriculture,


How to Freeze Sweet Corn

15 Aug

Some call it freezing corn, some call it putting up corn, but whatever you call it, do it!

Freezing Corn II | The Farm Paparazzi

Last year my friend and farm wife mentor, Melinda, taught me how to freeze fresh sweet corn. I’ll never buy another bag of freezer-isle corn again!

Freezing Corn VII | The Farm Paparazzi

I put up a batch each of regular corn and creamed corn today. I’ll be finding bits of corn all over my kitchen and probably in my hair for the next week or so, but it’s totally worth it.

I’ll teach you how to do it, if you want! Your life will never be the same again.

Ok, here it goes. Are you all ears?

Freezing Corn IX | The Farm Paparazzi

Sorry, I couldn’t help it.

After you’ve picked all your ears, or picked them up from a farmer, organize a shucking party and party hard.

Freezing Corn I | The Farm PaparazziThen run the ears under water and clean off as many silks as possible.

Freezing Corn III | The Farm PaparazziGet out your trusty electric knife and a shallow pan or dish. Melinda taught me to use an angel food cake pan and set the cob of corn on the part that sticks up in the center. It’s a stable place to rest the ear and all the kernels fall into the cake pan. I, however, do not possess an angel food cake pan so I used a shallow cake pan. Use whatever you have that makes sense to you.

Freezing Corn IV | The Farm Paparazzi

Now settle in for a good session of cutting corn off the cob. Don’t get in a hurry! Pay attention to where the blade is at all times. Your fingertips will thank you. Also, keep a dishtowel on your shoulder so you can dry your hands as you go. It’s harder to keep a secure grip with wet hands.

Freezing Corn V | The Farm Paparazzi

Holding the tip of the cob, cut as far down the ear as you can without hitting the pan you’re cutting on. Then hold the cob up and get the last bits at the bottom. You want to cut deep enough to get as much of the kernel as possible, but try not to cut into the cob. Your corn won’t taste as good with lots of cob in it.

Freezing Corn VI | The Farm Paparazzi

I like to leave the tip of the corn on rather than break it off. That way I have something to hold on to that’s a few rows down from where the knife starts.

Freezing Corn IX | The Farm Paparazzi

However, you definitely want to break off the bottom of the cob so it’s flat. If it doesn’t break off the way you want it, like the ear below, go ahead and cut the cob upside down so the ear is stable while you’re slicing. You don’t want to slip while wielding that electric knife!

Freezing Corn X | The Farm Paparazzi

For regular corn, dump your pan-fulls into a large pot.

Freezing Corn XI | The Farm Paparazzi

Try not to dump it all over the floor like I did. Do as I say, not as I do.

Freezing Cor VIII | The Farm Paparazzi

After you’ve got a pot full, add 1 quart of water, 2/3 C sugar and 4 t of salt. Stir carefully so you don’t slosh it all over the sides.

Freezing Corn XII | The Farm Paparazzi

Bring the corn to a rolling boil and as soon as it starts to boil, take it off the heat and let sit, covered, for 10 minutes.

Freezing Corn XV | The Farm Paparazzi

While waiting, fill the sink or a cooler with ice. After 10 minutes, put the pan in the ice to cool. Go ahead and stir it every little bit to mix the cooler edges with the warmer center. Just be careful not to tip the pot or slosh the goodness over the sides. That would be tragic.

Freezing Corn XVII | The Farm Paparazzi

While your glorious concoction is cooling, label quart or pint freezer bags with the date, measurement and corn type before filling.

Freezing Corn XVI | The Farm Paparazzi

Once cooled, bag the corn, including the liquid, in equal measurements.

Freezing Corn XVIII | The Farm PaparazziYes, the paint did come off of my glass measuring cup. And, yes, I did hand write it back on with a Sharpie. Who’s asking?

The baggies can get kinda sticky so I wiped my bags down and stacked them in a box before putting them in the freezer. When it comes time to cook them, pull out your baggie to defrost and warm in a saucepan. Do not drain off the liquid when you serve it…that’s where a lot of the goodness is.

Freezing Corn XIX | The Farm Paparazzi

For creamed corn, dump all your cut corn into a large roasting pan.

Freezing Corn VII | The Farm Paparazzi

To your corn add 1 pint of cream, 2/3 C sugar and 4 t salt. Mix as well as you can without sloshing. Add a pound of butter, the sticks cut in half, to the top of the mixture. Cover your roaster with a lid or tin foil and cook in the oven for 90 minutes at 325˚F. Stir the mixture every 20 minutes. The butter will melt in nicely and your mouth will start to water. I won’t judge you if you take a spoon and eat some right out of the oven.

Freezing Corn XIV | The Farm Paparazzi

Careful not to slosh it all over your oven while stirring. Not that I’ve ever had experience with that.

When done, ice down and bag just like you did the regular corn.

Freezing Corn XIX | The Farm Paparazzi

I shucked about 60 ears of corn for both recipes. I did a little more creamed corn than regular, but all together it made 18 pint baggies at 2 C each. You can adjust the numbers depending on how much you need and/or want to share and how big your family is.

And, yes, it is totally normal to have bits of corn everywhere.

Freezing Corn XIII | The Farm Paparazzi

God Bless You & American Agriculture,


Recipe for Putting Up Corn

As taught to me by Melinda Melcher

About 60 sweet corn ears at peak maturity



Cream (heavy or half and half)

Electric Knife

Pint or quart freezer baggies

Do This First for All Corn…

Shuck the corn. Wash ears and remove as many silks as possible. Using an electric knife, remove all the kernels into shallow pan or angel food cake pan.

For Regular Sweet Corn

Fill a large pot with corn and add 1 qt. of water, 2/3 C sugar and 4 t salt. Stir as best as you can. Put on burner and bring to a rolling boil. Remove from heat immediately after coming to a rolling boil. Let sit for 10 minutes. While waiting, fill sink or tub with ice. Put the pan in the ice to cool. Label bags with date, measurement and corn type before filling. Once cooled, bag the corn (including liquid) in freezer bags with equal measurements (I do 2 cups each). Freeze. When comes time to cook, defrost, warm in pan and do not drain off liquid.

For Cream Corn

Fill a large roaster with cut corn. Add 1 pound of butter (sticks cut in ½), 1 pint of cream, 2/3 C sugar and 4 t salt. Mix as well as you can. Put in preheated oven at 325˚F, covered for 90 minutes. Stir every 20 minutes. Remove from oven and ice down to cool. Bag the same as regular sweet corn.

The student is not above the teacher, but everyone who is fully trained will be like their teacher. – Luke 6:40

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