lesa
Garden Master
I have a lot of cabbage!! I am going to try sauerkraut- but I also made a mess of cole slaw. Can I freeze it?? Any other ideas for what to do with this crop?
Cabbage??
- Thread starter lesa
- Start date
Ridgerunner
Garden Master
- Joined
- Mar 20, 2009
- Messages
- 8,234
- Reaction score
- 10,079
- Points
- 397
- Location
- Southeast Louisiana Zone 9A
Here's a recipe for freezer cole slaw. I'm not going to say it is as good as fresh. I think it is a bit rubbery, but it is how I handled some extra. It's OK, just not something I'd enter in a county fair or take to a church social. I'd suggest you try it to see how you like it.
http://busycooks.about.com/od/sidevegetablesalads/r/freezercoleslaw.htm
I also blanched and froze some cabbage. You can improve the flavor of frozen cabbage by cooling some of the water it blanched in and freezing that with the cabbage, 2 or 3 tablespoons. You blanch it 1 to 1-1/2 minutes.
http://busycooks.about.com/od/sidevegetablesalads/r/freezercoleslaw.htm
I also blanched and froze some cabbage. You can improve the flavor of frozen cabbage by cooling some of the water it blanched in and freezing that with the cabbage, 2 or 3 tablespoons. You blanch it 1 to 1-1/2 minutes.
Ridgerunner
Garden Master
- Joined
- Mar 20, 2009
- Messages
- 8,234
- Reaction score
- 10,079
- Points
- 397
- Location
- Southeast Louisiana Zone 9A
Here's a recipe for freezer cole slaw. I'm not going to say it is as good as fresh. I think it is a bit rubbery, but it is how I handled some extra. It's OK, just not something I'd enter in a county fair or take to a church social.
http://busycooks.about.com/od/sidevegetablesalads/r/freezercoleslaw.htm
I also blanched and froze some cabbage. You can improve the flavor of frozen cabbage by cooling some of the water it blanched in and freezing that with the cabbage, 2 or 3 tablespoons. You blanch it 1 to 1-1/2 minutes.
http://busycooks.about.com/od/sidevegetablesalads/r/freezercoleslaw.htm
I also blanched and froze some cabbage. You can improve the flavor of frozen cabbage by cooling some of the water it blanched in and freezing that with the cabbage, 2 or 3 tablespoons. You blanch it 1 to 1-1/2 minutes.
HiDelight
Deeply Rooted
make some kimchi ..this recipe calls for napa cabbage but you can use any cabbage at all and it is very good
this is a very basic recipe you can mix and match but stick with the salting quantity and instructions ..I like ginger in mine and lots of hot pepper ..if you have a Korean market near by they have the best red chile flakes to make it otherwise you can use crushed red chile that would be fine
http://asonomagarden.wordpress.com/2009/01/30/an-intro-into-fermentation-how-to-make-kimchi/
when I was in Canada the last time I found entire heads of cabbage brined and they were outstanding I quartered them and cooked them with a brisket and because they were not quite as brined as kraut I really enjoyed them! ..I vowed to try it sometime ..but maybe next year
also if you want to just freeze some for slow simmered soups and stuff quarter it and go for it ...then just chop them up and add to your winter soups...the rubberiness does not matter when you cook it down into a nice borscht or winter vegetable soup
you can store whole raw cabbage a very long time if you have a cool dry place (good reason for a Craigslist free fridge if you ask me
)
this is a very basic recipe you can mix and match but stick with the salting quantity and instructions ..I like ginger in mine and lots of hot pepper ..if you have a Korean market near by they have the best red chile flakes to make it otherwise you can use crushed red chile that would be fine
http://asonomagarden.wordpress.com/2009/01/30/an-intro-into-fermentation-how-to-make-kimchi/
when I was in Canada the last time I found entire heads of cabbage brined and they were outstanding I quartered them and cooked them with a brisket and because they were not quite as brined as kraut I really enjoyed them! ..I vowed to try it sometime ..but maybe next year
also if you want to just freeze some for slow simmered soups and stuff quarter it and go for it ...then just chop them up and add to your winter soups...the rubberiness does not matter when you cook it down into a nice borscht or winter vegetable soup
you can store whole raw cabbage a very long time if you have a cool dry place (good reason for a Craigslist free fridge if you ask me
)
sparkles2307
Garden Ornament
HEHE I dont have any this year but am going to plant a mess of it for my chickens...can I do cabbage as a fall crop?
davaroo
Garden Ornament
And while it is off topic, my Korean friend, Yong, makes Kim-Chee from pepper plant leaves!
ranchhand
Chillin' In The Garden
I wonder.... if you could stuff and roll them as galumpkis and freeze them? Then thaw, top with sauce and bake?
Also, perhaps freeze some leaves, then thaw, rough chop and steam with a peanut sauce on top. Sounds weird, but when I lived in Ecuador it was one of my favorite meals!
Also, perhaps freeze some leaves, then thaw, rough chop and steam with a peanut sauce on top. Sounds weird, but when I lived in Ecuador it was one of my favorite meals!
vfem
Garden Addicted
Stuffed cabbage is the best!
I also think they would be great for spring rolls, and after you baked or fried those freeze them for nice appetizers or snacks!
I also think they would be great for spring rolls, and after you baked or fried those freeze them for nice appetizers or snacks!
