It was time to finally pick all the cabbages from the large raised bed planted in early April. The Filderkraut Cabbages were huge and now I had to find ways to preserve them all.
Previously, I had picked two of them and made sauerkraut with them. This week I thought fried cabbage would be in order.
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You can see their size and I couldn't be happier with the success as this was the first time growing these cabbages.
It didn't take long to have three heads washed and chopped for frying.
I started by sauteing some sliced onions with salt and pepper until they were translucent.
I added some cabbage and a few spices to perk things up.
I cooked the cabbage until it softened and let it cool in a bowl. Then I started another round until all the cabbage was fried. I then placed enough for two large servings into each zip-lock bag. Into the freezer they all went to enjoy over the winter months. It will be so nice to warm it up in a pan to add as a side for dinner.
I still had some left and made slaw with it for dinner. Here is a simple recipe that I always use.
Slaw Recipe
1/2 head cabbage - shredded
1 medium onion - sliced
3 carrots - slivered
1/3 cup of raisins (optional)
1 Tablespoon celery seed
1 cup white vinegar
1/2 cup white sugar
This recipe is dairy-free and perfect for a barbecue on a hot summer's day.
Simply chop, sliver, or shred your veggies.
Meanwhile mix the vinegar, sugar, and celery seed together. Stir till sugar dissolves.
Mix thoroughly with the slaw and enjoy.
This is a fast and easy recipe and I cooked sausages for dinner that night and it was a perfect combination.
Next up, preserving Red Cabbage but that is for another post, stay tuned.
"Filderkraut Cabbage Sauerkraut"
Until next time, this is Sunscape
Sun. Scape. Ing Your Day
Once again, you post information that I need right now - what on earth to do with all this cabbage? Funny thing is, My two heads are too many heads. I'll be doing one or the other, possibly both, of these recipes. And I'm getting some seeds for that fidlerkraut cabbage.
So I have a question: I put up a batch of sauerkraut, but had to leave on day four, for four days. The batch had started to ferment robustly, but wasn't ready. I put the crock in the fridge. Do you think I will be able to put it back on my counter and ferment some more, if need be?
I think the fridge will only slow it down but when it is on a warm counter again it may perk back up. I hope it will work fine for you. I have found that in the fridge it continues to ferment but very slowly. Either way, it should be perfect for you.
Congratulations on your successful "bumper crop" growing cabbages for the first time!
Following your terrific photographs and directions, making the fried cabbage recipe looks easy. For me, chopping the cabbage takes a bit of time and effort due to OA. Do you have any shortcuts or tips?
Craving fried cabbage with Polish kielbasa now thanks to you!
I always enjoy dining virtually with you! @sunscape
Keep up the great work 😊
I don't have any shortcuts other than using a mandolin. Now, I have to get some Polish sausage for the next time I have fried cabbage, thanks to you. :-)
Nice recipes! Love to have them both in my kitchen for testing! But you live so far away. I couldn’t just go to knock on your door with my two food boxes!
I would happily fill up your boxes with food anytime, Kaminchan. ♥
My God, such nice heads of cabbage. green fingers then! You are so diligent! You should know that I eat cabbage almost every day, especially now that it is so dandruff. We have a dish called cabbage dolmar, you have minced meat and rice then you dress the meat with the leaves, then you have sauce and potatoes and of course lingonberry jam!
Oh my goodness, you have my mouth watering with stuffed cabbage and lingonberry jam. Sounds delicious. Thanks for popping in today. ♥
Wow! Those cabbages sure look nice and big! You did a great job growing them and they look mighty tasty prepared too! Yummy!!
I could not believe how huge all the cabbages got. Next year I won't grow so many as it took a lot of work and I have tons preserved now, lol. Thanks for popping in today, @apanamamma.
Cabbage for days! 😉
How delicious it is having cabbage in the garden, at home we use it a lot, I love it accompanied with rice is delicious.
I like cabbage with rice too and it is so healthy for us to eat regularly.
You have a good harvest @sunscape that cabbage looks phenomenal ideal for that succulent recipe 👍🏽
Thank you, it was a wonderful season for the cabbages and they are keeping me busy processing all of them.
Can't beat a good coleslaw! And home grown cabbage just feels better.
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Thank you so much @gardenhive I agree, that homegrown veggies are the best. ♥
Wow, but what a great harvest and how spectacular that recipe looks, all ready to face the winter months hehehe
Right? I can't believe that our summer is almost over and I am putting up so much of the garden veggies already. They sure will be good this winter. ♥
👏 Keep Up the good work on Hive ♦️ 👏
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