1. | Aug 28, 2013

Eve,You must be peeking at my list of pnealnd posts (the next recipe I'm posting is for borscht and I also started my first giant batch of homemade sauerkraut.) Indeed beets and cabbage can be a bit tricky to use up. Lately I've been roasting my beets, slicing them tossing them in a simple brine very similar to the recipe I posted for pickled carrots. Just sitting in brine will multiply the time that your cooked beets will keep in the fridge. I'm eating my fair share of beet and goat cheese sandwiches these days. As for cabbage, sauerkraut is a good way to preserve cabbage, but it is also a big smelly project (at least two weeks to ferment depending on whose recipe you read). I smell a cabbage-related post in my future, but maybe that's just the fermentation starting A few quick cabbage ideas: Make a raw coleslaw with sliced cabbage, sliced onions, lime juice, oil and salt. Make a warm slaw by cooking a chopped onion in a little oil and then tossing in sliced cabbage, grated apple and some raisins (just wilt the cabbage, don't cook all the way through). Season with salt and vinegar. I hope that helps! Renee