Cabbage

It seems as though life keeps whizzing by and if I am lucky I catch a glimpse of it in the rearview mirror. Wheat has been off for two plus weeks and we are preparing to start pre-lift on sugar beets. Our garden continues to be a weedy mess, but man does the sweet corn taste good! I can’t quite figure out the growing difference this year as some of the vegetables in the garden are doing phenomenal while others quite frankly suck! The kale came, but not the lettuce. Half a row of carrots grew, but not the other half (even after I replanted, insert eye roll). Half of the tomatoes have blight the other half does not. The one that has blown me out of the water this year has been the cabbage. We could have cabbage for every meal…

Cabbage slaw sautéed with over easy eggs
​Cabbage rolls
​Grilled cabbage with pork chops
​Cabbage in our lettuce salad
​Coleslaw on pulled pork sandwiches
Cabbage fermented into sauerkraut
Cabbage topped ice cream

​Oh crap not the last one, but seriously we could if we wanted too. I spent one Sunday a couple of weeks ago shredding three heads of cabbage into about 5 gallons of sauerkraut that will ferment for about six weeks. Not sure why we need FIVE gallons of sauerkraut, but I will attribute it to my German heritage. You might think the cabbage is gone after that…absolutely not. We still have three heads in the garden, so I am taking suggestions as to what we should make with this cabbage so 1) It does not go to waste and 2) My family does not have to put cabbage on their ice cream ;) 

​-Lisa