The harvest season is in full swing, I’ve been busy preserving one of my all-time favorite veggies—Cabbage! Cabbage is not a veggie that can really be stored fresh for any length of time, but during the winter it is something that comes in handy at times for certain dinners. My problem is, I never have it on hand when I want to make a quick Cole slaw or maybe prepare cabbage noodles for a different side dish. It has taken a few years and methods to really discover how to preserve this garden harvest in a way that it is used and appreciated when the garden is just a memory away.
Over the years, I’ve found a few go-to methods to make sure we can enjoy it all winter long. Whether it’s dehydrated, pickled, or canned, cabbage is such a versatile vegetable that can be stored beautifully and adds a burst of flavor to cold-weather meals. These have become my tried-and-true harvest methods and family favorites. Here are three of my favorite ways to preserve cabbage that not only save space, but also ensure nutrition that is shelf stable and preserved.
I’m always amazed at how much space I save with dehydrating. When my dehydrator is fully packed, it shrinks down to a fraction of the size, making it so easy to store a huge harvest without needing much space or refrigeration. It’s one of the best ways to enjoy garden produce all winter, especially when you know exactly how it was grown. That’s a big deal these days—knowing that no bio-engineered or chemical-laden products are going into your family’s meals. Some produce shrinks too much and doesn’t rehydrate well, but cabbage is one harvest that consistently delivers great results. I’m always pleased with how it turns out! Dehydrated cabbage is perfect for boiled dinners or a side dish of garlic cabbage noodles.
The process of dehydrating
I slice the cabbage thin before dehydrating, then spread on trays and dehydrate until crisp. I prefer to store it in large-mouth jars to help it from being broken in storage. When rehydrating, let it sit in cold water for about an hour to fully rehydrate and use it in your dishes as you would fresh.
It rehydrates well and even has a bit of crunch if left uncooked. It can have a slightly chewy texture, which might not be for everyone, but when it’s cooked, you’d never notice the difference. Overall, I’m really pleased with how the dehydrated cabbage turns out!
One of my tried-and-true favorites? Pickled coleslaw! This is a beginner canning recipe and so easy to do. It is sealed using a hot water bath, so if you haven't ventured into using a pressure canner yet, it is a great starter recipe. It's on my list every year to restock the shelf to carry us through the winter. My family appreciates eating a coleslaw in the depths of the winters cold. You wouldn’t believe it’s canned! It stays crisp and delicious. Just drain, add some mayo, and you’ve got an easy, ready-to-go winter slaw. Bonus tip: Don’t toss the brine—it’s perfect for marinades! Here is a blog I did with the recipe https://www.goshenacres.com/post/canned-pickled-coleslaw
Lastly..... Making lacto-fermented
Sour Krout is a MUST! Fun fact! During the great depression the families that came out the healthiest and strongest were those who grew and stored their own foods using lacto-fermentation. The process of Lacto-fermenting actually multiplies the nutritional value that is readily bioavailable and adds in many good bacteria for the overall gut health. Plus, if you have a cool dark place to store it, you won't need refrigeration. With just some cabbage and salt water you can turn a simple product into a powerhouse! If you want to learn more, here is a blog I wrote with lots of information! https://www.goshenacres.com/post/let-s-lacto-ferment
Preserving cabbage in different ways—whether pickled, dehydrated, or canned—has become an essential part of how we enjoy the harvest all year long!
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