Guess what Jim brought home from his route today – four crates (maybe 100 pounds?) of cabbage! One of Jim’s customers runs a food ministry and often sets out food for us. He also knows we have animals, so will set out any produce that he doesn’t have an immediate need for.
This photo was actually a picture of one of the cabbages that I grew in my garden. Isn’t it pretty? Farmer Frazier’s wife had given us about 100 cabbage seedlings in the spring. They didn’t do much then, but a bunch managed to survive the drought and we got lots of beautiful cabbages this Fall!
Now, I love sauerkraut. I made it for the first time this summer, and it was very easy to make. You simply shred the cabbage, add some salt and whey (optional, but helpful). Then you stomp the cabbage until it releases enough juices to cover itself. (And if the children are stomping, it often covers them, as well). Then you pack it tightly into a canning jar, put the top on loosely, and set it on your counter. In a few days… sauerkraut!
Problem is – I’m the only one in the family that likes sauerkraut. Which doesn’t bother me – I don’t mind not sharing. But I am on a quest to get the family to eat cabbage. So, anybody got any easy, family friendly cabbage recipes?
As for the hundred pounds of cabbage Jim brought home, well… I’ll use some of it, but the rest is probably destined for the goats. They adore cabbage!
I know I'm WAY late on these, but here are my yummies for cabbage…I love cabbage, and so do my girls….one of the ways I got them to try it was just frying it in a little butter, salt and pepper. I saute it just to the point of it losing a little of it's crispness, not to the point of going limp. I also make a quick slaw of cabbage and carrots, with some white sugar, vinegar, mayo, and a little garlic salt….simple, quick, and my kids like it. All the dressing ingredients are to taste, so sorry there aren't measurments!
If you're feeling like a more involved recipe, homemade eggrolls are always good…but more time than I usually have, but here is the one I've used in the past from Allrecipes.com http://allrecipes.com/Recipe/Authentic-Chinese-Egg-Rolls-from-a-Chinese-person/Detail.aspx .
I modify and omit a few things, like leave out the MSG and bamboo, use pork sausage,
and use canned mushrooms for only a few since my husband doesn'tlike mushrooms…hope these help!
I just found your blog and business-we'll be ordering soon! 😀 I haven't caught up much…lol…I don't know how you have time to blog with 8 kids!! I only have 2 and it's a challenge most days!! 🙂
Have a great night! 😀
Must be pretty noisey in the barnyard!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I grew eating sauerkraut in Milwaukee,Wisconsin . My mother cooked it allot. OOne really good way is to soak out most of the juice in a clean towel and pan fry hot in butter until crisp.. Enjoy Faith Bischof
OOoooooh! That does sound good. Of course it’s difficult for anything fried in butter to be bad. LOL PJ