by Texas Homesteader
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Early spring is a great time to pick up cabbage. I came by quite a bit of cabbage this year. Cabbage keeps reasonably well in the fridge.
And of course if you make sauerkraut you can preserve it for longer. But I don’t care for sauerkraut.
So I cooked with this fresh cabbage for quite a few nights. I sauteed onions in a small amount of olive oil and then cooked the cabbage sliced into strips until tender-crisp. It was delicious.
But you know even if something is delicious you can only
force serve it to your family for supper for so long before there’s a rebellion in the household.
I found that I really liked the taste of cabbage dropped into my endless soup. So I used some each week there for a while as well.
But now the time had come to preserve it for longer term.
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Preparing Fresh Cabbage For Dehydration
I took the remaining head of cabbage and peeled off the outside leaves, washed it and allowed them it dry.
Then I sliced the cabbage into quarters to make it much easier to core. After the quarters were cored I set them aside.
Then I took each quarter and cut the cabbage into about 1.5″ x 2.5″ strips.
Only the outside leaves are nice & smooth, the deeper into the cabbage head you get the thicker & more “wadded” the leaves become.
So I was careful to snap the heavier ribs in half to open them up a little for more even drying.
Dehydrating The Cabbage
Then I pulled out my 9-tray * Excalibur Dehydrator and started loading up the trays with cut-up cabbage, spreading it evenly.
I didn’t fuss with trying to keep any pieces from touching, I knew the leaves would shrink as they dried.
Since there were many of the more curled leaves I decided to leave every other tray removed so I could slide the loaded trays into their slots more easily.
I placed my Excalibur dehydrator on a small table, plugged it in and waited.
My Excalibur book recommends dehydrating cabbage at 135 degrees until leathery, or approximately 7 to 11 hours.
After the cabbage pieces were fully dried I allowed them to air dry overnight just to make sure the moisture was gone.
Then I packed the dried leaves into large containers for my pantry.
Now throughout the year when I want to use my dehydrated cabbage it’s just a pantry away!
If I’m using it in my endless soup or Cabbage Stew I’ll drop the dried leaves right into the simmering broth along with my dry rice. It rehydrates right in the soup pot!
So if you find yourself with more cabbage than you’ll be able to eat fresh, think about dehydrating it instead.
It will preserve that cabbage for months, and help eliminate food waste too.
Other Dehydrating Posts
- Preserving The Harvest: Dehydrating Fresh Carrots
- Dehydrating Fresh Pumpkin For Easy Storage
- Dehydrating Spinach To Enjoy All Year Long
- Using A Dehydrator To Preserve Fresh Onions
- Dehydrating & Storing Cabbage
- Bell Pepper Dehydration
- Using A Solar Oven To Dehydrate Garden Produce
- How To Make Dehydrated Blueberry Powder
- Dehydrating Plums
- My Simple, Zero-Waste Herb Drying Setup
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