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7 ways to use cabbage

7 Ways to Use Your Cabbage

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!

Cole Slaw – an adaptation from the Mennonite Community Cookbookcole-slaw

  • 4 cups finely shredded cabbage

Mix the following ingredients, pour over shredded cabbage and mix well before serving. (This should be refrigerated)

  • ¼ cup vinegar
  • ¼ cup sour cream (one could substitute Greek yoghurt)
  • 1 tsp salt
  • 3 tsp salt
  • Pinch of mustard
  • Pinch of celery seed

Marie’s Famous Slaw – Courtesy of True Vine Farm & CSA

  • 1 head of Shredded Cabbage

Mix the following ingredients, pour over shredded cabbage and mix well before serving. (This should be refrigerated)

  •  1 cup Mayo
  • Juice of 1 Lemon
  • 1 tsp Salt
  • ½ tsp Pepper
  • 2T Vinegar
  • 2T Honey

Fermenting Cabbage, while a very simple process, can result in a wide range of flavors depending on your ingredients.

BlogPurple Cabbage kraut Fillmore Container
  • We enjoyed this Simplest Sauerkraut last year. Amanda had used some lovely Purple Cabbage in this 2 ingredient kraut, which resulted in a very bright hue!
  • Take your taste buds on a journey with another of Amanda’s creations!  Dukkah Sauerkraut – simple to make, but complex in taste!


    ~Mirepoix Kraut~ Photo by Courtney Apple, Courtesy of Fair Winds Press.

  • This stunning Mirepoix Kraut from Amanda’s amazing book Ferment Your Vegetables would be a great fermented gift to be shared, so you may want to set up several batches!

A good time to put all of your Pickle Pipes & Pebbles to work!

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.

Carrot & Cabbage Kimchi Prep – Image courtesy of Joel & Dana; authors of Batch and the blog Well Preserved

  • Joel shares a recipe for Carrot & Cabbage Kimchi – a version lighter in color, which he explains in his post. You can see Joel making a simple Kimchi on our Facebook Page, or watch it below. 

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!





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