How to Dehydrate Cabbage for Long-term Storage
If you have a bumper crop of cabbage or can purchase it very inexpensively on sale, dehydration is a perfect storage option. So easy to do!
Yield: 2 heads at a time
Equipment
- Large, sharp knife
- Cutting board
- Means of dehydrating
- Two quart mason jars, rings, and lids for storage
Materials
- Two heads of cabbage
Instructions
- Wash the heads of cabbage and pat them dry. Remove the outer leaves, as they don't dehydrate well. Remove the core.
- Cut the head into wedges, and then cut long, narrow strips, separating into a ribbon-like consistency.
- Spread the cabbage into a single layer on the dehydrator trays; then insert them into the unit.
- Set the dehydrator at 135° and put ten hours on the timer. When the time is up, see if it needs more time. You want to remove them when the moisture is gone, the ribbons you placed in the dryer are not very small, but the color retained. If you must add more time, check the progress every thirty minutes.
- Remove to cool for ten minutes. Store in two mason jars with metal lid and bands (not plastic, as it's not pest proof )