Cabbage is a staple food around here. We love it all times of year, but prepare it many different ways. Years ago I read in a historical gardening book focused on the pioneers of Wisconsin that families would grow over one hundred heads of cabbage for each member of the family. That would mean that our family alone would need over 800 heads of cabbage!

It makes sense though, because some cabbages store incredibly well, and through preservation methods like fermentation, you could guarantee food throughout most of the year. My grandfather who was raised on a farm in Central Illinois used to tell me about his mother’s enormous crock that sat behind the woodstove and was full of sauerkraut.

Fermenting cabbage is very easy, and can be done to suit your own tastes. My family enjoys adding carrots to ours. Sometimes I pickle it too, adding red pepper flakes and a lot of garlic for a nice punch, which is great with bbq.

The quickest way, and our most favorite way to eat cabbage is to shred it finely like you would for slaw, and then just toss it in your favorite vinaigrette or Italian Dressing. It’s so easy! Our kids named it cabbage salad years ago, so that’s what we call it now.

Here are a few more recipes to try:

https://www.myrecipes.com/recipe/thai-beef-cabbage-cups

https://downshiftology.com/recipes/fried-cabbage

https://shesnotcookin.com/tiktok-green-goddess-salad

This is one of our very favorite no-brainer meals https://thewholecook.com/easy-sausage-cabbage-skillet/