Cabbages

There are so many possibilities in the kitchen, from raw, fermented, grilled, braised, boiled and roasted. We make a huge batch of sauerkraut each year as it means we have delicious crunchy cabbage all year round and it works so well with roasted meats, cold meats and cheese, sausages or roast pumpkin. We use the Sandor Katz book ‘The Art of Fermentation’ for this recipe and for many others. It is a very useful book if fermentation is something you’d like to learn more about.