In article
,
Billy wrote:

What corn works for you?

Silver Queen was our favorite. Currently not enough sun here but with
our oaks dying maybe light enough too soon.

Bill whose basil is unbelievable and yes it rained again today HARD.

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Dinner From Rec.recipes again

Chorizo Cabbage Scramble

This started out as a typical recipe for unstuffed cabbage but has
been seriously adjusted in the direction of TexMex.

1 small head cabbage, shredded (about 4 cups)
1 lb bulk Mexican-style chorizo
1/2 cup uncooked instant brown rice
1 small onion, chopped
1 15 oz can diced tomatoes with chipotle
OR 1 can plain diced tomatoes + 1-2 Tbsp minced chipotle en adobo
1 Tbsp brown sugar
2 tsp salt

Crumble and cook chorizo in large skillet. Drain fat. Add onion and cook
until softened. Add diced tomatoes with liquid from can. Add minced
chipotles if using plain tomatoes. Add rice and brown sugar. Stir until
the rice is well mixed in and the brown sugar has disolved. Add shredded
cabbage and stir together with chorizo mixture. Cover and cook about 15
minutes until cabbage has softened and flavors have blended. Add salt to
taste if needed.

The scramble can be eaten as-is or used as a stuffing for tacos,
tamales, etc.

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I use long grain rice

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Garden in shade zone 5 S Jersey USA