During the foraging season, I like to eat something wildcrafted every day. The best way to make this happen is large dishes cooked up once or twice a week, and heated for leftovers as lunches and rush-night dinners. And casseroles are great for this.
Golumpki, or golabki, are a Polish dish of meat and rice, wrapped in cabbage and cooked in tomato sauce. Many cultures have similar dishes; I've had the Iranian version with mint and lamb, and there are others. Though simple in concept, all the wrapping is rather labor-intensive. And the oddly shaped, deeply lobed leaves of bastard cabbage would never work for wrapping. So by doing a deconstructed golumpki casserole, it's much easier and comes together much quicker.
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| Bastard cabbage is everywhere in Texas right now, covering entire fields, and vacant lots, like this one. |
