How-To: Dehydrating Cabbage


(Chinese, Napa, Red, or Green Varieties)


Wash, core and thinly slice cabbage or cube cabbage in 1/2-inch (1‑1/4 cm) squares.

Blanch in boiling water or steam for 2-3 minutes. Plunge into ice water to cool.

Spread on dehydrator trays in a single layer.

Dehydrate at 125 F/50 C for 6 to 12 hours or until crisp dry. Allow to cool.

Store cabbage in air-tight container(s) away from heat, humidity, and light.

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Uses: Add shredded dehydrated cabbage to vegetable soups; just drop it in and it cooks along with the rest of the vegetables. Cabbage is used for the traditional cole slaw too. Add cabbage to vegetable smoothies. if your recipe has plenty of moisture already, there’s no need to rehydrate before adding to your dish. Whether you are crafting a casserole, or simmering a stew or soup, consider adding some flavor, texture, color and nutrition to your next dish by adding some dehydrated cabbage. Fried cabbage, after rehydrating the shreds, is also quite tasty.

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