Cabbage

RAS

Do the cabbages still have the roots and outer leaves?

If so hang in a dark and slightly damp place/cellar and they will last several months.

Onions and potatoes will store in nets in a high temperature/in a cool dark place.

As for the cabbage, do you like sauerkraut?

McKneff

You cant freeze cabbage successfully, it will go so soggy when you defrost it.


Cut some off one of them and give the rest away to family and friends.


I am a new allotment holder and its a disgrace to see so much food going to waste in the ground, I wish more people would give stuff away. I think I have given away more than I used myself.

melanzana

Use the cabbage in a mixed veg soup and blend it up. Then freeze.

I did this with kale that was on offer in the veg shop recently. It tastes great. Colour is a bit funny, but that didn't put me off at all. I just kept thinking how good this was for me!

I swirled a bit of creme fraiche on top when serving, yum.

Minimalist

One of my favourite ways to use up extra cabbage is a tasty South Indian dish called Cabbage Thoran. There are lots of different recipes on the Web for this - sorry I'm new to the site and it won't let me post a link for you! The recipes typically call for fresh or frozen coconut, but I've substituted desiccated coconut before with good results.

Another good cabbage option is home made coleslaw - there's lots of different variations, the ones from Leon recipe books are good. Again, I can't post you a link, but hopefully they will be easy to track down.

Happy grating!

wiogs

Make some sauerkraut.

Be ready for Christmas.

hoglet121

I have braised a lot of cabbage and flung it in the freezer, in the correct portions sizes to be added to a curry on another day. I hate waste but there is only so much cabbage I can eat in one go. I've also added it to pie fillings and they too are in the freezer. It does freeze fine, but needs to be cooked first and reheated in some sort of sauce that will hide any slightly soggy bits.

[Deleted User]

I am actually making sauerkraut tomorrow and picked two heavy cabbages today. I make mine in a 5 litre fermentation crock and there are are plenty on amazon, although mine is a different make. The crocks are really good as there is a weight and a water trap to keep air out. My dh sawed off the end of a marble rolling pin, which has made a very ueful tamper. We tamp until the cabbage sinks below its own liquid and we use an apple quartered, which we put in the centre and we have also added various other veg in the past. We opened another 1 litre jar tonight actually made 2 years ago and kept cool and dark. It is absolutely gorgeous but we do keep everything very clean and sterile, including the jars and we pack the jars very tight

I have had a very hard time with whiteflies this year, attacking my kales and sprouts so next year I am only growing solid hearted cabbages for sauerkraut, it is a lovely and very healthy food full of probiatics. Whiteflies didn`t really go near them

carriebradshaw

ooh bubble and squeak that will use up some potatoes and onion too

Pollycat

I've frozen cabbage before too.

I add it to mashed potatoes for a shepherd's pie topping - but do squeeze it out first before adding to the potatoes to stop the topping being soggy.

It adds another one of your five-a-day.

Second the suggestion of bubble & squeak.

Collieheartsyou

I saute cabbage with onions and mushrooms and herbs de Provence. Really good side dish to roast chicken or steak.
I also chop it all up for my minestrone soup.