Saturday was cabbage day here. We harvested all the red cabbage (as well as the rest of the white cabbage) from the garden. I think it was about ten heads of red—which seems like a failure of a name considering it’s such a beautiful purple color.
It was washed up and chopped into manageable chunks.
Then sliced on an old wooden mandoline.
After that it was cooked down on in two huge pots on outdoor burners.
Then it was transferred inside where my Mom finished cooking it with all the fixin’s. I’ve always assumed everyone cooked red cabbage the same way but I suppose it’s a German thing. This is similar to how we make it (except no apples. EDIT: I had a brain fart—We put apple sauce in it!) It was left to cool over night. Sunday we froze about 25 quarts.
Since I am currently not eating sugars and there is sugar in the recipe, I asked for a head to be put aside for me to experiment with. That’s what I’ll be doing today—attempting to make sugarless red cabbage. As well as experimenting with the other four heads of white cabbage. We shredded three of them to get five gallons. One gallon I roasted that night. Another (or two) will be blanched and frozen (something neither I nor my parents have ever done before or even thought of doing.) I’m thinking of making a little coleslaw with Greek yogurt instead of mayo. Perhaps I can make my brother some more spring rolls? Or bangers and colcannon? (Though that’s quite a heavy meal for summer.) Perhaps soup to freeze? I’ve made a little of what I call Summer Slaw (recipe soon!) and maybe I’ll make some more. The last head was left whole and I’m thinking of using some of the leaves for some kind of cabbage rolls.
If you have any suggestions for using up cabbage, please share!
I should say that I’m aware that sauerkraut is probably the most obvious use for cabbage but my father and his friend make up a massive batch every fall from heads they buy in bulk up in New York State or out in Lancaster, PA. Though, thinking about it, perhaps I could attempt a small batch for myself? I know some people make it and keep it in the fridge. (They do it in a crock and then can it.) Anyone make sauerkraut? Have suggestions or pointers?
I was tempted to call this post “Apprenticeship” but I stuck with a more obvious title. I’ve been thinking a lot about how lucky I am to be in this position, basically as an apprentice. I am learning from a great gardener (my father, who patiently puts up with all my silly questions) and a great cook (my mother, who has promised to teach me how to make pickles next week!) Add to that the wealth of knowledge and experience I learn from books and the web and from you, darling reader! Yeah, I’m grateful.
Liesl Made 