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Cabbage, Green 25 lbs, local
Sauerkraut or Cabbage Rolls
Green cabbage offers a sweet, grassy flavor with a mustardy finish referred to as ‘cruciferous,’ a trademark characteristic of Brassicas.
Store cabbage in a cold, moist place–32°-40°F (0°-4°C) and 95 percent relative humidity
- Do not wash cabbage or remove outer leaves before storing them. Solid heads picked with outside wrapping leaves store the best. Handle heads with care to prevent bruising.
- Cabbage will keep in long-term cold, moist storage for 3 to 4 months.
- Check stored cabbages often and remove any heads that start to yellow or develop a rotting smell.
- Ingredients you will need:
- 2 heads – medium size cabbage
- 2 large – carrots
- ¼ cup – salt
Peel off first two leaves of the cabbage. Peel the carrot with potato or vegetable peeler. Wash the vegetables. Cut the cabbage head in half. Shred the cabbage on a shredder or with knife, and place it into a large bowl. Shred carrots, and place it into a bowl with a shredded cabbage. Add salt. Toss the cabbage mixture well and then squeeze the vegetables together until the cabbage becomes limp and releases its juice. Transfer the sauerkraut into a bowl that has lid that closes tightly or you can use this. Let the sauerkraut sit on the counter top for about 24 hours. Than place it into the fridge for 3-4 days.
Remove from the fridge, pack sauerkraut into jars, close tightly with lids and store it refrigerated for couple of month. The sauerkraut is ready for consumption after 1 week.
Green cabbage is a great source of dietary fiber, vitamins C, K and B-complex vitamins. It is also a good source of potassium and folate, and the minerals calcium, iron, magnesium and phosphorus. Cruciferous vegetables like Green cabbage are also a rich source of polyphenols and sulfur compounds, providing beneficial antioxidant and antibacterial properties.