Harvesting Red Cabbage (Preparing For Winter Meals)

Harvesting Red Cabbage (Preparing For Winter Meals)



Hello I'm Liz Zorab and this is Byther Farm
and I've been harvesting. So I've just collected all of the red cabbages
growing in this row. I sowed these seeds in early spring it's a variety called
red acre and I absolutely love red cabbage I love it immensely so what I've
done is I've taken the heads I'm going to prepare them all in a batch cook in
the kitchen and get everything frozen for the winter I've left the stems and
some of the leaves on each of the plants in the hope that they will grow further
little heads and in fact looking at this and this one here they are already they
were already happening so little tiny baby heads of cabbage lovely I'll just
I'll cook those whole and get them in the freezer really nice YUM I've had
this row covered in netting since I transplanted the seedlings to stop
cabbage white butterfly and cabbage moths from laying their eggs on the
plants and that has worked really well really pleased that it looks like the
only holes in the leaves a slug damage but I took the cover off about two weeks
ago because when I came out here to see whether they were nearly ready to be
harvested I noticed that sparrows were hopping in
and out through an opening at that end my concern was that once they got in
there might be some who wouldn't find their way back out again so took the
netting off and it's been a couple of weeks I did
think maybe the butterflies would have already got to the leaves but there's no
great sign of butterfly you know caterpillar damage as I said there's
some slug damage and that's about it so that's what really well I'm very pleased
with that so I will leave the stems her to try and
regrow a bit I'm removing the leaves on the far side there because they are in
contact with the leeks leeks very nicely now I might have to pull out a few weeds
I can see growing these leaves I'm not going to go to waste
there's one or two two things will happen to them some of them I'll give to
the chickens and the others will go into the compost heap
in fact I'll put these in the compost heap now and the rest can go to the
chickens I'm also harvesting a few onions to go
into my braised red cabbage this is not the way to harvest onions for storing
because you want to lift those from underneath gently and not pull them from
the top but the onions in this bed have done really well
they are big big onions but I'm going to use this in a couple of hours and this
one's going to be chopped up and in the oven and choosing one of the hottest
days of the year – braised red cabbage might not seem a
smart system moves but I'm putting the oven on anyway so I'm gonna fill this up
and use it as much as I can these cabbages are so heavy they're
straining the basket basket I think I might to kind of find a wheelbarrow to
carry them the rest of the way I don't want to forget these for the chickens
are you ready for some cabbage here we go there you go and here come the babies it's really hot in here today anyway I'm
gonna start by preparing all the onions okay I'm going to peel and chop all of
those and I'm going to put them a little bit of water to sweat off now I'm
actually cooking without oil at the moment because I'm trying to reduce my
calorie intake so wherever possible I'm not using oil one of the things about
chopping onions is that they make you cry and particularly home grown strong
onions that one of the tricks to stopping yourself from crying is to cut
your onion quite away in front of you because the reason it makes you cry is
the juices from the onion which are something or other I can't remember what
it is when they smash up into either mix with the water in your eye to form
I think it's hydrochloric acid which is what stings and obviously your then your
eye is trying to wash that acid out so your eyes will turn but if you hold it
and your onion away from you and lean back a tiny bit you've got much less
chance without splashing up into your eyes and causing that problem it's like famous last words saying that
isn't huh who what another five minutes not be crying like mad so cut about an
inch her to an inch and a half of water in there I just put the heat on so
that's all the onions chopped they're in some water just gonna pop a lid on and
leave those to cook for a little while so next thing for me to think about is
the red cabbage there are a fair few of these it's got to take a bit of time so
this one I can see I can see a slug nice and I can also see some caterpillar
evidence that's in poop you know I think I need a bigger knife that's better so
the way I prepare them if I cut the bottom off when I cut the heart out so
it comes away as a triangular piece like that and then I'm going to cut it so
it's in quarters and then I'm going to slice it this is
the point where you need to be really careful of your hands be careful where
your fingers are that's also worth making sure that you've got a really
sharp knife because with a blunt knife it's very easy to slip and make a very
painful mistake so straighten to the sink when I first
left home I went to college and trained to be a hotel manager and included in
that training was going to be a chef and nothing I learnt at college has really
put me in good stead for this kind of batch cooking of home meals I can make
lots of very fancy 1980s style wave meals without the cream and lots of wine
none of which are terribly good for me and it's a couple of bits here quite
looking quite tough I think they can go to the compost heap as well for ease and
speed and just be able to show you what I'm going to do I'm gonna do one lots up
on the hob and so that's got a scoop full of the onions in it and that is
that one red cabbage and in there I'm going to add a bottle of homemade wine
now I will owe half a bottle homemade wine this one is a mixed fruit wine but
any wine will do and a red wine is generally nicer so that's got the onions
that have boiled a little bit it's got chopped cabbage it has then been washed
in some salted water and the wine and next I'm gonna add some
cinnamon that I use ground cinnamon I do have cinnamon sticks so I'm gonna
guess that's about two tablespoons on a rough guess and some ginger now it's
about 1 tablespoon I'm also going to add some fennel seeds
these ones are collected from the garden because mr. Jay is not a huge fan of
cloves but fennel does a pretty good job of
replacing the food some black pepper now I'm quite heavy-handed with pepper
because I really like it but it's not everybody's taste and then on top of all
of that I added a tiny bit of Chinese five-spice so that's about what's near
the end of the jar so I put the rest of that jar into that probably made about
two tablespoons of Chinese five-spice stirred it all in so those spices go all
the way through into the into the cooking liquid the wine and I've also added a handful and a half
of sultanas and when most of this has cooked down
I'm gonna add some apple into it now usually I would put fresh apple in at
this stage I don't have any fresh Apple at the moment but I have got loads and
loads of jars of apple sauce and also got frozen apples
so I'll add those in once this has softened a little bit so when I first
put this cabbage in here it was it was right to the top it's now down to about
here and when it's cooked a little bit more it will become even less so I'm
going to bring it to the boil once it's at a boiling point I'm gonna turn the
heat right down to a very low simmer pop the lid on it and let it cook really
slowly so all those flavors infuse right way through the cabbage which already
tastes lovely so what I'm doing in the oven all ideas put everything into a
very large casserole dish pile everything in and put it into an oven on
a medium-high heat to start with then I turn the heat right down you know and
let it braise very slowly I haven't added any salt to this because I washed
the cabbage in salty water so I will taste this before it goes into
containers to go into the freezer and if I need to add a bit more salt that's
when I'll do it so that's how I do braised cabbage is very simple it's
really hard on such a hot day to be thinking about winter food but this is a
time I start lifting everything away into the freezer into containers into
jars and to make relishes and chutneys and all that sort of thing ready for the
year ahead

30 thoughts on “Harvesting Red Cabbage (Preparing For Winter Meals)”

  1. That looks like a great recipe, Liz. I think we’ll have to add red cabbage seeds to our allotment wish list for next year! 😊

  2. Great video Liz, loved watching the process from picking to cooking would love to see more of this type of video, i often wonder what you do with your harvest

  3. Oh that looks so yummy. I like red cabbage raw too. On the list for next year methinks. All those spices are my staples – the more cinnamon the better! Sorry Liz – it's sulphur in onions – easy way to remember is onions are yellowy, so is smelly sulphur! LOL! Wish I had a nice top like that to do arm's distance! Next year I hope. Meanwhile I'll have to get some swimming goggles! LOL! Nice video and hello to Monty!

  4. Huge, Gorgeous red cabbages Liz!! You aren't kidding about this heat, right now all I want to eat is raw and cold. 😉 I know you are putting up for later, but we do need a break from the heat.

  5. hi Liz… we have 8 pointed red cabbages that are just about ready now… gonna try this top tip mate… thanks so much for sharing…xx

  6. Thanks Liz. Great share. Growing some red cabbage, nice recipe to have. Great size onion too. Well done. That arched pathway is looking fantastic.

  7. When you cut an onion, it releases sulfoxides and enzymes, which then turn into a gas that makes the eyes water. My 100% tear free way to cut onions is to have a tall floor fan blowing just behind my cutting hand (I'm right handed) to blow away the gas. I can cut many pounds of onions this way without a tear. You just want to have an open window 'downwind' to get rid of the gassy air or it will accumulate and cause others a problem.

  8. My red cabbages are Rouge Tete Noir. They just starting to heart up. I made from a shop bought red cabbage a red sauerkraut with juniper berries and caraway seeds and salt. It needs probably another week before it is ready. Eveline

  9. One of my favourite vegetables! I’ve grown this variety this year too – yours look a really nice size, but mine are a few more weeks off yet. My green cabbages are just about ready though which is exciting! I’m glad that I’m not the only one who is thinking about winter on these extremely hot days! 😂

  10. Cabbage whites must have been blown by the wind up through the valleys as they have been dive bombing my nets to get at brassicas. Yours do look better, what dates were sowing planting Liz?

  11. my green cabbages are quite far along with the hearts but now ive discovered lots of eggs and caterpillars inside 🙁

  12. I was just thinking. Would you do a video on preservation? What you freeze, dehydrate, jar, etc, and WHY you preserve it that way.

  13. At work I sometimes have to chop a huge bag and end up crying every time after about 30. You have lovely editing skills Liz! There's something about homegrown cabbages isn't there. I've had my first successful year this year. Have a fab day!

  14. I love seeing the process from garden to cooking pot! Now I just need to know how you package it to freeze it. 🙂

  15. I love braised red cabbage.
    And you're so right on cooking it when you have the oven on anyway, my grandmother NEVER had the oven on with just one thing in it.

    Ashleigh.

  16. I got my chickens yesterday already trying to escape. New fence on order.

    The heat is driving me insane. Too hot to do anything other than sweat. You are doing a grand job still carrying on. Nice cabbages.

Leave a Reply

Your email address will not be published. Required fields are marked *

Tags: , , , , , , , , , , , , , , , , ,