Family

Cabbage Family

Cabbage

Savoy Cabbage Cabbage Cabbage is available in the grocery store all year Cabbage is best dried, frozen or for . long. They should be large and compact (not fluffy), heavy for their size, with tender green Canning is not a recommended procedure for cabbage, leaves showing no damage. , , or any of the cabbage family. Broccoli Ginger Broccoli Rabe

For further information on proper canning practices and

processing times for other refer to the National

Center for Home Food Preservation at

http://ww.uga.edu/nchfp Curley Kale Red Kale Red Russian Brussels Sprouts

Kale

Lacinato - Cut Kale Grand Duke Purple Kohlrabi Kohlrabi Cabbage is high in C, and a good source For more information contact your local of fiber. Cabbage is loaded with and B University of Idaho Extension Office or visit www.uidaho.edu/extension/twinfalls and contains high amounts of .

Red Chard Swiss Chard Developed by University of Idaho Extension Educators: Rhea Lanting, Twin Falls County, Grace Wittman, Cassia County, The University of Idaho provides equal opportunity in education and employment on the basis of race, color, religion, national origin, Donna Gillespie, Minidoka County and Lyle Hansen, Jerome County gender, age, disability, or status as a Vietnam-era veteran, as required by state and federal laws. Drying (continued) Cabbage Remove outer Steam blanch Dry until crisp— leaves, quarter, and 2-3 minutes 10-12 hours How to Select (continued) core. Cut into Let’s Eat Cabbage! shreds about 1/8 Cabbage may have a few loose outer leaves attached inch thick. to the stem. If not there may be an undesirable texture Cauliflower Separate into .Water blanch Dry until tough Fruited Coleslaw and taste. It is best to purchase a whole head of flowerets. Cut large 3-4 minutes (to and brittle flowerets in half keep white color 12-15 hours cabbage vs. pre-cut or shredded as it will lose its fla- add 1Tbsp. Ingredients: vor rapidly. Vinegar per 1 gallon of water.) 1/2 cup light mayonnaise Storing Broccoli Trim and cut as for Water or steam Dry until crisp 1/4 cup 1. The whole head of cabbage can be stored in a serving. Quarter blanch (2-3 12-15 hours stalks lengthwise minutes in wa- 2 tablespoons cider vinegar plastic bag in the refrigerator up to a week or 2 ter, 3-5 minutes 1/2 teaspoon salt weeks if fresh from the garden. The older the in steam) 1/2 teaspoon dry mustard cabbage gets the stronger the flavor and odor Freezing will be. 1/8 teaspoon seeds Is one of the easiest and most convenient methods of 2. Looser–leaf Savoy variety should be used within a preserving foods for later use. Cut into coarse shreds 4 cups shredded cabbage few days. and blanch as per times shown in table below. Remove, 1 cup shredded carrot 3. Once cabbage is chopped it will lose its drain, and chill. Pack into airtight containers and freeze 1 (8-ounce) can crushed pineapple, undrained freshness quickly, so plan on using it within a up to one year. Once thawed, frozen cabbage will only few days. If only a half a head is needed, place 1/2 cup raisins work well if cooked. the remainder in a plastic bag and shake a few Directions: Blanch 5 minutes, cool, pack, and freeze. Blanching is drops of water onto the cut side. Close bag the process of immersing food in boiling water for the and refrigerate. It should last another few 1. Combine mayonnaise, sugar, vinegar, salt, short period time suggested. These times vary with the days if it was fairly fresh when you cut it. mustard, and celery seeds in a large bowl. type and texture of the and the thickness of

the pieces. After blanching cool quickly in ice water, 2. Stir in cabbage, carrot, pineapple, and Drying raisings, mixing well. Cover and refrigerate. drain vegetables, pat dry with paper towel, and freeze. Is the oldest method of preserving food. You can dry in Resource: Purdue University Extension an oven at 130º F to 150º F, in a food Vegetable Blanching time How to select dehydrator, or in the sun with netting. The netting Broccoli Flowerets 3 minutes protects the food against bugs. Cabbage heads should be firm and dense with Brussels Sprouts (medium) 4 minutes shiny, crisp, colorful leaves free of cracks, bruises, To dry cabbage—remove outer leaves, quarter and Cabbage (large shreds or thin wedges) 1-1/2 minutes and blemishes. Severe damage to the outer leaves core. Cut into shreds about 1/8 thick. Steam blanch usually means worm damage or decay on the 2-3 minutes. (Blanching is explained in the freezing Cauliflower Flowerets 3 minutes section.) Dry 10-12 hours until crisp. (See table next page.) inside and should not be chosen. (See next page.) Kohlrabi (small whole) 3 minutes