I planted a few cabbages this season because my
husband had wanted to make sauerkraut.
They were a bit wormy as we were trying to avoid chemicals,
so we picked up some additional heads at
the Kirkwood Farmer's market.
We have enough for kraut plus coleslaw.
We washed and shredded about 5-6 lbs of cabbage
and layered it with salt in a stone crock.
He attached his carboy carrier to make it easier to move.
We will mash it down as it sits, covered, for the next
couple of weeks.
He added some to the crock pot with a bone in pork loin
as well as a variety of herbs. We'll see how that turned out tonight!