I've grown cabbage before, but only enough to eat. This year we planted quite a bit more in the spring, and started some from seed a few weeks ago for a fall crop. There is no way we are going to eat all that cabbage. Time to learn to preserve it!
A little over a week ago, we attended a play date with a group of friends. Hot dogs were grilled, and everyone brought a side dish to share. There was a bowl of coleslaw there that looked a little different than what I expect coleslaw to look like. I'm adventurous, so I added some of it to my hot dog. (It is a West Virginia custom, but one I've thoroughly embraced since living here.) It was different, but absolutely delicious.
Imagine my delight, knowing that I have a lot of cabbage, to find that it was a home canned slaw. Crystal was kind enough to share the recipe with me.
My head of cabbage was fairly large. I doubled the other ingredients to accommodate. I did have some extra syrup left at the end, but just used it to make some fresh slaw for dinner.Slaw
1 medium cabbage1 large carrot1 green pepper1 small onion1 tsp salt-syrup-1 cup vinegar1/4 cup water2 cups sugar1 tsp celery seed1 tsp mustard seed*Boil syrup ingredients together one minute.*let cool.*shred together vegetables*add salt*let stand one hour*Drain water from veggies*rinse twice*drain well*pack tightly in pint jars*pour enough syrup in each jar to fill space and bring to correct head space.*seal*process in BWB 15m.*** Use as is or with mayo
I used the food processor to chop all the vegetables. The slicing blade worked very well for the cabbage, and the chopping blade did the job on the carrots. I used the grater on the onion and peppers, and I thought they were too fine that way. Next time I will simply chop those vegetables too.
I also packed mine in quart jars, and increased the boiling time to 20 minutes. My yield was three quarts.
And as if trying one new thing in a day weren't enough, I tried sauerkraut in a jar. I saw this recipe over at Laura Williams Musings last summer, when I had very little cabbage. This is a very simple recipe. Click on over there to see it.
I can't say for sure my cabbage preserving was a success, since we have not yet tasted the finished product. They sure do look pretty in the jars though!
How about you? Try anything new recently? Won't you share with us by leaving your link? Just click on the Mr. Linky image below!