Sunday, July 11, 2010
So there I was in the kitchen with a bushel of cabbage. As it turned out, there were quite a few of the Savoy cabbage and I am very unhappy with it this year. It's...limp. Not crispy like you'd expect cabbage to be. It is still in the basket and I'll see if it's worth doing anything with tonight. If not, it's chicken and turkey feed and off my list of must-plant seeds next year. I've had great luck with it in the past, but I am sorely disappointed this year.
I like cabbage. A lot. But I have never been happy with the ways I've tried for putting it up. I've tried canning it. Yuck. Strong and soggy. I've tried freezing. Better, but still not quite satisfactory. I've made kraut, and while I like kraut, it's a pretty fixed item--I mean, when you have kraut for dinner it always tastes the same, and how often do you/should you eat something that's pretty salty?
But I wondered: you can freeze cabbage and you can freeze carrots, so surely I could freeze coleslaw. I looked online and sure enough there were recipes aplenty, and simple ones at that.
Here's the recipe I used, as posted on my Facebook page. I should say that I didn't follow this precisely. I had several small cabbages (I raised baby cabbage this year, a new variety that doesn't get very big), so I think I used 4 of those, and 2 grated carrots. I doubled the dressing recipe because I figured I had twice as much cabbage. It made about 3 quarts. I don't know how long this can keep. I put it in freezer containers but I wonder if bags would keep better?
Anyway, here's the recipe:
1 med. head cabbage, shredded
1 c. grated carrot
1 tsp. salt