When trimming them there are more leaves discarded than salvaged. The slugs and worms are quite disgusting. Still, there was over 5kg of cabbage to process and find uses for. A mixture of crisp white cabbage and savoy cabbage rescued just in the nick of time.
Looked up a sauerkraut recipe but it seems you have to work it over tens of days and it involves skimming off scum from fermented juices. Strangely enough, I didn't feel like doing it after all. Though I made a great potato and sauerkraut bake (from a jar) tonight.
Stir fried the cabbage with stock and lemon juice and added a couple of tablespoons of sherry as suggested. Hope to find something to do with it all soon.
Vast amounts of coleslaw was made last weekend but it's a week later and I still don't feel like cabbage when I get home.
Excited to see the elephant garlic is sprouting - fingers crossed. It's amazing roasted on french bread.
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