62 Head of Cabbage

Yes, you read that correctly. Earlier this year, we were 'gifted' with 60+ cabbage plant slips. 


They ALL grew. 


So now I'm trying to figure out what to DO with them. We like sauerkraut, maybe once every few months. 
We like coleslaw, about 1/4 cup every few weeks. We even like fried cabbage with apples and onions. Twice. Each year. 


Can you see my dilemma? We just aren't huge cabbage eaters. But we also don't want to waste food. I mean, if the zombie apocalypse happens this winter, we want to be prepared, right? 


Here are some of the suggestions I've received on my facebook page, when I posted a huge 'HELP!' status:


Kim Chee
Cabbage Rolls
Sauerkraut
Dehydrate (THEN what?)
Kapusta soup (yes, that's a real food)
Golumkis (yep. real food. recipe here)
Fried Cabbage & Noodles
Cabbage Pie
Stuffed Cabbage
Poor Man's Cabbage & Corned Beef


A pretty impressive list. 


I have decided to make some frozen coleslaw. I like coleslaw. I envision sharing a 'summer' meal in the middle of December with a family - complete with local hot dogs and local potato salad. Then again, they might look at me funny and remind me that they were happy to see cabbage go out of season... 


Here is the recipe I am using, just in case you too become overrun with cabbage:


Frozen Coleslaw


Frozen Cole Slaw

• Prep time: 10 minutes
• Cook time: 10 minutes
• Serves: 1

This makes a crunchy and flavorful salad!

Ingredients

• 1 medium head cabbage shredded
• 1 teaspoon salt
• 1 grated carrot
• 1 bell pepper chopped fine
• 1 cup vinegar
• 1/4 cup water
• 2 cup sugar
• 1 teaspoon celery seed

Instructions: Add salt to cabbage, mix well and let stand for 1 hour. Then squeeze out thoroughly. Add carrot and bell pepper. While cabbage is standing make syrup of:

Mix Vinegar, water, sugar and Celery seed and boil 1 minute. Let stand until lukewarm, and then pour over cabbage mixture and freeze.
Credit: Copy Kat @ CopyKat.com

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