Cabbage adds a hearty flavour to a meal. It can be eaten raw in a coleslaw or cooked. I like to add it to my soups and sometimes I cook it in a casserole with some butter and salt and pepper for a side dish.
And I enjoy growing it in my garden. It grows so perfectly and reminds me of Peter Rabbit, and that makes me happy.
But, beware of the cabbage worms! They come from eggs placed in the cabbage by moths and when they hatch they eat holes in the leaves.
This year I noticed the cabbage worms the day they started to eat the outer leaves and saved my six beautiful heads of cabbages.
Here is some good information on how to protect your garden from cabbage worms.
How to freeze cabbage
- Blanched the cabbage in a boiling bath for one minute.
- Then transferred to a sink of ice water.
- Once cooled, let the cabbage drain and dry on a towel.
- I keep two heads intact to use for cabbage rolls and chopped the rest to use in soups and casseroles
- To freeze, placed it in freezer bags, and used a straw to suck the extra air out of the bag as you seal the zipper.
- Remember to label and date the freezer bag.
- Will store in the freezer for 6-8 months.
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