This series is for farmers, gardeners, or anyone overloaded with produce. Written by Monica Johnson, a woman who farmed her way from Brooklyn, NY to her current home in Deep East Texas, “Putting Up Your Harvest” is full of tips and tricks to keep your food waste down and your culinary enjoyment lasting throughout the colder seasons. Enjoy these clever ways to preserve your fruitful harvest.
Cabbage is a brassica, related to broccoli and cauliflower. The cabbages you buy at the grocery store are aptly named green, red, or white (also called Dutch), but savoy and Napa have become popular recently. Cabbage is used to make Kimchi, sauerkraut, coleslaw (most popular in America) and is a great source of vitamin C, vitamin K, and dietary fiber.
My cabbage is finally starting to form into the ball shape that we all recognize, though I’m still several weeks away from harvesting it.
If you are in the midst of a cabbage overload here are six ways to put it up for the winter!
1. Freeze it. You can blanche and freeze cabbage, but that’s so boring; instead make freezer coleslaw!
2. Dry it. Dry it and add to soup, quiche, and frittata or make a tasty chip (move over kale).
3. Ferment it. Cabbage is the main ingredient for Kimchi and sauerkraut. You can also make a drink called Kavass. Originally a fermented bread drink from Russia, it’s super easy to make using only vegetables.
4. Soup it. Cabbage soups are wonderful, especially when you’re sick. Make a big batch, freeze and thaw when you feel the sniffles coming on.
5. Roll it. These cabbage rolls are a great, especially for those who don’t love the strong taste of raw cabbage. Freeze the leftovers and enjoy at a later date.
6. Store it. You can store cabbage for months in your refrigerator if done properly.