Canning Sauerkraut

Remember my pink sauerkraut experiment? It worked! And it’s delicious! And it made 2 1/2 quarts! Fortunately, sauerkraut cans well, so it’s now safely tucked away in jars. It will also keep well for months in the refrigerator if you have enough space.

Pink Sauerkraut (can be canned)

5, 10, or 15 pounds of red cabbage
lots of […]

Pink Sauerkraut

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 […]

Cabbage Overload

Don’t let anyone tell you that you can’t grow plenty of produce without a large garden. You’re looking at the 10 pounds of cabbage that I grew in the little speck of green in front of my house in West Philly. Nestled among the herbs, day lilies, irises, horseradish, strawberries, and chard, these guys provided […]

Bok Choy Kimchi

Philadelphia’s unexpected additional month of spring has been a boon for my bok choy. So far I’ve harvested at least six pounds from a single, 4 foot-long row. But my abundance of bok choy begs the question of what, exactly, to do with it. I do love the stuff, but you can only eat it […]

Carrot and Red Cabbage Salad

This is a classic, “Hmmm, there’s nothing to eat in my house. But I want a salad. What to do?” kind of dish. You’ll note that I don’t call it “slaw,” because in my mind, “slaw” contains green cabbage and lots of mayonnaise. Since this is based on a vinaigrette and whatever happens to be […]

Stuffed Cabbage (or, Cabbage and Pork, Part II)

Y’all know I love my cabbage and pork. Once again, the picture doesn’t really do this meal justice. Imagine succulent cabbage melted onto the form of a giant pork meatball, equally sweet and sour. This recipe had the additional advantage of using up a variety of items filling my refrigerator, freezer, and winter pantry: homemade […]

Bigos (Or, Cabbage and Pork, Part I)

The Poles know how to do their pork and cabbage right. I’m totally sold on bigos, a Polish hunter’s stew based on either cabbage or sauerkraut and as many kinds of pork as you can get your hands on. My version hit the pork trifecta: bacon, sausage, and pork shoulder (in the form of pork […]

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