Klatt’s Korner’s Creamy, Cheesy, Cabbage Casserole
This week, Babbitt native Morgan Klatt (née Cossette) of Klatt’s Korner shared a casserole that would be a worthy feature for comforting Sunday supper, but is simple enough for a busy weeknight.
Morgan said the recipe came about after having an overabundance of cabbage during their first year in business, when they were selling at farmers’ markets. Farmers’ markets often have many sellers offering the same produce items, so it can be difficult to see a return for their hard work.
Since her family can only eat so much coleslaw, Morgan needed to find a way to use up their crop. The casserole features tender cabbage in a creamy sauce with a cheesy, crunchy topping, and even those who don’t like cabbage can enjoy this dish.
If you are unfamiliar with Klatt’s Korner, it is a farm stand just past Four Corners and on the left if you are heading out of Babbitt on Hwy. 21. Morgan and her husband Tom run the stand with the help of their four children. Morgan stated her family’s business came about partly due to multiple food allergies and sensitivities in their household and an overall desire to know what is in the food they eat and where it comes from.
They also wanted to give others in the community an option to buy locally grown produce, especially due to the prevalence of similar dietary needs in modern times. The stand has become a nice ‘constant’ for locals, and has been a more sustainable option than hauling produce to various farmers’ markets.
Another aspect of the business is the desire to teach their children about responsibility and having a strong work ethic. Farming is a lot of work, and seeing the end results takes both passion and patience. Tom, originally from Iowa, has a background in farming, so starting their food plot was a natural decision.
In addition, Tom offers planting services to those interested in starting their own food plots. They also have a traveling petting zoo and will open a haunted trail in October. They aim to keep the food stand stocked daily, but open days/times vary due to the nature of gardening, plus supply and demand.
The stand is located at 5488 Hwy. 21 in Embarrass, and the hours are typically from 9 a.m. to 8 p.m., but a yellow banner will be posted outside whenever they are open. They take cash, check, or Venmo, and ask visitors to fill out a slip inside the stand, which should be included with their form of payment and inserted into the cash box.
As for this week, they have cabbage, green beans, snap peas, fresh herbs, eggs, cucumbers, and homemade herbal salves. They will soon offer beets, sweet corn, peppers, onions, tomatoes, lettuce, zucchini, and sunflowers.
For inquiries or confirmation when they are open, you can head over to their Facebook page at “Klatt’s Korner Market.”
KLATT’S KORNER’S CREAMY, CHEESY, CABBAGE CASSEROLE
Ingredients:
1 small to medium head of cabbage or 1/2 of a large head of cabbage, rinsed and chopped
1 medium onion, chopped
1 stick (1/2 cup) butter, melted and divided
1 can (10.5 ounces) cream of mushroom soup
1/2 cup mayonnaise
1/4 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1 dash of cayenne pepper
1 cup shredded cheddar cheese
1 sleeve Ritz Crackers (about 30 crackers), crushed
Instructions:
Preheat the oven to 350 degrees F. Place the chopped cabbage and onion into a 9x13 inch casserole dish. Pour half of the melted butter over the top and mix well. In a mixing bowl, whisk together the soup, mayonnaise, salt, pepper and cayenne. Pour over the cabbage mixture and stir to combine. In a small bowl, toss together the cheese and cracker crumbs. Sprinkle over the casserole. Drizzle with remaining butter. Bake in the preheated oven for 30-40 minutes or until golden brown on top. Let cool for 10 minutes before serving.
Yield: 10-12 servings.
