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.
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.
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
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