Sausage Ricotta Stuffed Zucchini Rolls — 5 Comments

  1. I’m back from vacation! Short and sweet and short. Did I mention short?

    I have an OXO mandoline slicer. It’s steel and plastic and handled six giant heads of cabbage with ease this past year for sauerkraut. I have great confidence in it. My previous one was a cheap, all plastic (ALL, no blades, just plastic) Martha Stewart thing that I didn’t realize didn’t have real blades in it. It was pretty useless.

    How’s Bonnie?

    • It’s so ridiculously easy to make sauerkraut. Just shred it, salt it and leave it alone for a few weeks. Just make sure you don’t use a salt that has iodine in it. I do can mine because I make so much. I read all the stuff about the cooking process killing all the probiotics in the sauerkraut but I’m not making it for anything other than the pleasure of eating it so frankly, I don’t care. 🙂