As I’ve written before I’ve grown a cabbage that I really like called Kalibos. It is a beautiful red cone shaped cabbage that takes pretty much all season to grow. It is very tasty and sweet. The good news is that it doesn’t bolt in the summer and is ready to harvest in the fall. I think I planted it in early May.
What I didn’t know is if you harvest it a little higher on the stalk, instead cutting it level with the ground, it will produce a bunch of baby cabbages on its offshoots. Now I have a few more baby cabbages to use. I harvested them of course before the big snow storm that came in.
Two ways to preserve cabbage is by either refrigerating it or freezing. If you want to put it fresh in salads like coleslaw, then keep some of it in your refrigerator in a zip lock bag. If the cut edge looks a little dry, just trim it off If before use. I had my cabbage last from October to February last year.
If you are not sure how you will use your cabbage or have too much to use at one time, you can preserve some of it in the freezer. To do that, quarter it, blanch it for 3 minutes in boiling water and immediately cool it in ice water to stop the cooking. Then put it freezer bags and freeze the wedges. That way you can cut it into whatever size you need later. Blanching vegetables will stops the enzyme action which can cause loss of color and flavor. Or you can rough chop it and if you use this method, you’ll need to blanch it for 1.5 minutes instead of 3 minutes. Then cool it and put it freezer bags.
You can also preserve it by making sauerkraut, or kimchi or use other fermentation recipes as well. For a great sauerkraut recipe go to: http://funfermenting.com/veggie-sauerkraut/