(Updated October 6, 2020)
This post is filled with 7 ways to use your cabbage…and love it! You’ll find Kimchi, Sauerkraut, and Cole Slaw recipes.
I’m not ambitious enough to grow cabbage in my garden, but have gotten some in our CSA box and from my Father’s trips to our local produce auction. I’ve come to realize that a single head of cabbage can go surprisingly far once sliced or shredded and have concluded that I simply can’t put all of it to use in a single dish or application.
When refrigerated, cabbage can hold up pretty well. Over the summer, I found myself shredding a quarter of a head of cabbage to make Old Fashioned Creamy Cole Slaw. However, it isn’t just for the summer time! I love putting a mound of this on top of pulled pork and skipping the roll! If you’re having a busy week, make some pulled pork, chicken or beef in your crockpot, whip up some of this slaw and you’ve got a delicious meal even if it’s chilly outside! Turn the remaining cabbage into your favorite kraut!
The first of our 7 ways to use your cabbage is the Basic Cole Slaw…which certainly does not taste basic!
This first cole slaw recipe is an adapted from the Mennonite Community Cookbook.
Shred cabbage finely until you have about 4 cups.
Mix the following ingredients, and pour over shredded cabbage and mix well right before serving. (Refrigerate any remaining slaw.)
#2 Marie’s Famous Slaw
This recipe is courtesy of True Vine Farm & CSA.
Shred 1 head of cabbage. Mix the following ingredients, pour over shredded cabbage and mix well before serving. (Refrigerate any remaining slaw.)
Fermenting cabbage, while a very simple process, can result in a wide range of flavors depending on your ingredients.
#3 Simplest Sauerkraut
We enjoyed this simple sauerkraut recipe from Phickle. We happened to use a lovely red/purple cabbage in this 2 ingredient kraut, which resulted in a very bright hue!
#4 Dukkah Sauerkraut
This recipe for Dukkah Sauerkraut is also from Phickle, author of Ferment Your Vegetables. You’ll take your taste buds on a journey, with the complex flavors, but it’s still an easy kraut to make.
#5 Mirepoix Kraut
This stunning Mirepoix Kraut from Amanda’s amazing book Ferment Your Vegetables is a great fermented gift to be shared, so you may want to set up several batches!
Kimchi ~ of which there are also many variations! Given the choice, most folks use the oblong Napa Cabbage for Kimchi, but the round cabbages work well too.
Amanda has an exceptionally instructional post on making a basic, but pretty traditional Kimchi with the bright shades expected with most Kimchi.
#7 Carrot & Cabbage Kimchi
If you’re just getting into fermenting, we’re pleased to offer a wonderful Fermenting Supplies collection that includes the tools and resources to make the fermenting process, storing and sharing your ferments easier & more enjoyable!
We hope you enjoyed at least one of these 7 ways to use your cabbage! What’s your favorite method?