It’s Cabbage Week at Preserved Home! With rock-bottom prices the week of St. Patrick’s Day, you should grab several heads to cook with, and preserve. Cabbages at Aldi this week are 79 cents each – – and that’s for 3 1/2 pounds! Friends, this is how you save money on your budget – – stock up when big sales come about. I have sauerkraut fermenting, cabbage dehydrating, and I have plans to make freezer slaw. I will be making two cabbage, beef and rice casseroles – – one for dinner and one for the freezer. I also might freeze some cabbage, and compare it to my dehydrated cabbage after rehydration. I’ll be posting recipes for all of these things, so go buy yourself some cheap cabbages!
Dehydrating cabbage is really easy. All you do is shred with a knife or food processor, put on dehydrating trays and dry at 135 for about 15 hours, or until dry. Length of drying time is dependent on how thick or thin you shred your cabbage. When you are done, simply store in a closed container. You can use dehydrated cabbage as a base for casseroles, and an addition to soups or stews. You can rehydrate and saute in butter and salt.
Cabbage shrinks down significantly, and an entire head fits in a quart jar.