I not only froze cabbage but I dried some too. Some purple cabbage and some green cabbage. I’ve learned that I have a tendency to proceed with caution in learning new things so I did not freeze or dry a large amount but collectively plenty plenty to experiment with and learn just how much I should do next year or even if I should do it.
I simply cut my cabbage into strips and dried but if you are going to use it past 5 to 6 months, it is recommended that you first blanch it for 1 1/2 minutes and then plunge into icy cold water to stop the cooking process. Blanching stops enzyme actions which creates a loss in flavor, color, and texture, and blanching retards the loss of vitamins.
Hi,
I have really enjoyed your articles on the corn and cabbage. You have really opened my eyes to new ideas. Thank you for doing this.
Debbie
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Thank you for the comment. I think I will delve further into this subject on using plants to their full potential. I am learning my limitations of just how much I can do. I see I need more from less.
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