I was given a bunch of shredded cabbage today. I was thinking about cole slaw, but then, as I was beginning to research recipes for a great cole slaw dressing, I had an epiphany.
What's the best thing to do with cabbage, if one has a lot that needs to be used quickly?
Guess what we'll be eating next week? :)
I've made sauerkraut on several occasions, and my favorite recipe is from the book Wild Fermentation by Sandor Katz.
Making sauerkraut is actually pretty simple and fool-proof. It's basically cabbage and salt and waiting. This recipe instructable breaks down the process pretty nicely.
And the next time you end up with 5 lbs of finely shredded cabbage, you'll know what to do ;).