Dehydrated Cabbage
The sisterhood tried freezing cabbage, but did not have a very tov (good) success with it. This year we are trying something difference. We dehydrated a few cabbages and then replaced them with water and cooked them. The taste remained and the color did also. We will be dehydrating the cabbage we cannot consume before they start to rot. YAHWEH has barak our gardens this year.
Ingredients:
Three large cabbage heads
Water
Dehydrating Procedure:
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Wash the heads then cut them into halves.
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Shredd the heads into the size that you will be using for steam cabbage.
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Spread on dehydrator, not packing to heavily. This allows the air to flow freely
throughout the dehydrator. -
Set dehydrator on vegetable temperature for drying.
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Check within 24 hours to seeing how they are drying.
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Cabbage is dry when they have a crunch to them or will break like a chip.
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Let cool
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Place in vacuum seal bag and seal.
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Store in a cool place.
Cooking Procedure:
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Open the sealed package of cabbage and place into a pot.
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Pour 2 cups of water into pot with cabbage.
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Add seasonings.
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Slow cook until tender. (You may need to add more water if needed.)