Thank you all for your wonderful suggestions about what to do with all of my red cabbage. The folks on Facebook were big fans of various braised cabbage options, but I’m sticking with the blog favorite: sauerkraut. Let’s hold off on sharing that recipe until we see if it works, shall we? Nicely salted and stuffed in a jar, it’s now hanging out in my basement. Progress report in two weeks.
Update: It worked! Recipe and canning guidelines are here.