Cabbage is good source of iron, calcium, magnesium, phosphorus, potassium, zinc, selenium, copper, manganese, vitamin C, vitamin K, and the B vitamins.
Cabbage is in season in from mid-June to mid-September. This year, we have grown our own and currently have 12 beautiful, large heads of green cabbage ready to harvest.
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Purchase or gather together other needed supplies, and set them up in the kitchen.
Supplies and Ingredients:
Ziplock large freezer bags, or reusable containers for refrigerator storage
Food-Saver vacuum sealer
Food-Saver plastic, 2 rolls of 11×16, $21.97
sharp scissors, to cut the Food-Saver plastic
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Ok, so here are my steps for preparing and preserving cabbage for the fridge and the freezer. It’s easy!
The first main task is to use a good knife and trim off the woody stem at the bottom of the cabbage. Secondly, cut the cabbage into quarters. Then chop each quarter, measure into bags, and vacuum seal each bag. Place in the fridge or freezer, according to your preference. Finally, wash the dishes! All of this may take 1 to 3 hours, depending on how much cabbage you have.