Cabbage is one of those crops we grow every year. Our go to variety is an heirloom Early Jersey Wakefield. We have grown this particular variety for probably 30 years. The seedlings are usually these days started in milk jugs on the back deck and then transplanted to the garden. Here in Tennessee I can get 3 crops a year. One is planted in mid March for spring harvest and then a second in June and finally a third in mid July for late fall harvests just before frost usually. I could probably extend the season by covering with a season extending fleece or growing in a cold frame but it really isn't necessary I think.
The spring and summer harvests of this crop are usually eaten fresh, made into casseroles or eaten with onions, potatoes and sausages. Years ago ( 2011) I published a cabbage roll casserole recipe that I received some sort of award for but now I see versions of this recipe all over the net. Who knew I would some day be a trend setter! Anyway that recipe can be found in the recipe section above or here is a link
The remainder of those spring and summer cabbage crops I freeze for winter eating and to add to vegetable soups.
As fall rolls around every year I turn the cabbage plantings made in July into a winter batch of sauerkraut. Now in the past I have canned sauerkraut but these days a couple half gallons fermented and placed in the back of the bottom shelf of the refrigerator last us all winter. We enjoy our kraut crunchy and fermented with sausage or brats usually.
So as our first frost date approaches we start cleaning out the garden beds and the cabbage is picked and brought inside.
It is washed and salted and stuffed into half gallon jugs and left to ferment on the table. Every day I burp it to let off excess pressure.
Don't forget to put your jars into a shallow dish to catch any juices that might overflow as they do have a tendency to weep excess moisture. I let mine ferment usually for about two weeks and then move them to the fridge to cool. There they will stay all winter until completely consumed.
So as the leaves start to fall and the temperatures drop again cabbage is shredded and packed in jars with salt to ferment and be enjoyed as the snow flies.
Everyone have a great weekend.
Blessings from The Holler
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