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Cannonball Cabbage
Posted by J1
Cannonball Cabbage June 11, 2018 11:32AM |
Registered: 17 years ago Posts: 3,660 |
The Okonomiyaki foodlovers thread mentions "cabbage is one vege that can linger in the fridge".
This season we grew Cabbage Cannonball for the first time. They're little cabbages, the size of cannonballs. Fantastic! Perfect size for a meal. We're going to grow them from now on. Very fast growing. [www.zealandia.co.nz]
Edited 1 time(s). Last edit at 06/11/2018 11:32AM by J1.
This season we grew Cabbage Cannonball for the first time. They're little cabbages, the size of cannonballs. Fantastic! Perfect size for a meal. We're going to grow them from now on. Very fast growing. [www.zealandia.co.nz]
Edited 1 time(s). Last edit at 06/11/2018 11:32AM by J1.
Re: Cannonball Cabbage June 11, 2018 02:52PM |
Registered: 16 years ago Posts: 1,979 |
Re: Cannonball Cabbage June 11, 2018 10:43PM |
Admin Registered: 18 years ago Posts: 7,844 |
I see on the same page of the link you have posted J1, there is another small cabbage called Little Cutie that also grows fast and is said to be sweet. Here's the direct link:
[www.zealandia.co.nz]
Could be interesting to grow them side by side and see which one you prefer.
[www.zealandia.co.nz]
Could be interesting to grow them side by side and see which one you prefer.
Re: Cannonball Cabbage June 11, 2018 11:13PM |
Registered: 15 years ago Posts: 157 |
Re: Cannonball Cabbage June 12, 2018 02:17AM |
Registered: 16 years ago Posts: 1,332 |
Yes it was me mentioning that it lingers!! I find it also does not fit in the bins at the bottom and takes up a lot of space!! I am currently trying to grow cauli (not looking promising) but would love a smaller cabbage. It lasts well and we all like slaw, and a bit in a stir fry, and now the Okonomiyaki. I have considered making sauerkraut but not done it as yet.....
Re: Cannonball Cabbage June 12, 2018 05:09AM |
Registered: 17 years ago Posts: 1,990 |
Re: Cannonball Cabbage June 16, 2018 12:13AM |
Registered: 15 years ago Posts: 405 |
Another thing I've been doing with cabbage lately is to slice it very finely using a mandolin or V slicer and when making a salad mix about half shredded cabbage and half lettuce with whatever other salad veges I have. It makes a really nice green salad base and stands up to dressing really well. I sometimes add a handful of those packaged fried noodles for added crunch. It's works well with red cabbage and sliced radish's too.
Re: Cannonball Cabbage June 16, 2018 12:55AM |
Registered: 15 years ago Posts: 157 |
Cheese Lover Wrote:
-------------------------------------------------------
> I have considered making sauerkraut
> but not done it as yet.....
Our local deli sells 400gr jars of sauerkraut at $14.99 each. A definite incentive to make my own. If you don't have a crock, ask a local cafe to keep one of the large jars that olives/gherkins/sun dried tomatoes come in. Wash thoroughly, rinse with boiling water and oven dry. I've found 4 rounded tbsp salt flakes per large cabbage the right quantity of salt to my taste and adjust according to how much cabbage you have. I prefer to slice the cabbage by hand, too much hassle adjusting the food processor to the right thickness and just slice, pack a quarter of the sliced cabbage into the jar, pound down as I go with the wooden meat mallet if the mouth of the jar is wide enough otherwise I use the end of a French rolling pin. Sprinkle a tablespoon of salt over each quarter of sliced cabbage and a generous handful of sliced fresh garlic and finely shredded or grated fresh ginger. Just make sure that you keep pushing down the cabbage every other day as it ferments, I used a waxed cloth held in place with a rubber band to cover the jar while it is fermenting and when it's ready, put a double layer of cling film over the jar before putting on the lid to stop the lid corroding. The large clip top jars are great but you still need to burp them occasionally. I've just eaten the last jar stored in the garage that I made last year.
-------------------------------------------------------
> I have considered making sauerkraut
> but not done it as yet.....
Our local deli sells 400gr jars of sauerkraut at $14.99 each. A definite incentive to make my own. If you don't have a crock, ask a local cafe to keep one of the large jars that olives/gherkins/sun dried tomatoes come in. Wash thoroughly, rinse with boiling water and oven dry. I've found 4 rounded tbsp salt flakes per large cabbage the right quantity of salt to my taste and adjust according to how much cabbage you have. I prefer to slice the cabbage by hand, too much hassle adjusting the food processor to the right thickness and just slice, pack a quarter of the sliced cabbage into the jar, pound down as I go with the wooden meat mallet if the mouth of the jar is wide enough otherwise I use the end of a French rolling pin. Sprinkle a tablespoon of salt over each quarter of sliced cabbage and a generous handful of sliced fresh garlic and finely shredded or grated fresh ginger. Just make sure that you keep pushing down the cabbage every other day as it ferments, I used a waxed cloth held in place with a rubber band to cover the jar while it is fermenting and when it's ready, put a double layer of cling film over the jar before putting on the lid to stop the lid corroding. The large clip top jars are great but you still need to burp them occasionally. I've just eaten the last jar stored in the garage that I made last year.
Re: Cannonball Cabbage June 16, 2018 07:21AM |
Registered: 7 years ago Posts: 29 |
Re: Cannonball Cabbage June 16, 2018 08:56AM |
Registered: 16 years ago Posts: 1,979 |
Re: Cannonball Cabbage June 16, 2018 09:15AM |
Registered: 12 years ago Posts: 3,422 |
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