Cabbage is so versatile in the kitchen. Hold a head in your hands and contemplate – simmered, sauteéd, rolled, stuffed, or shredded? Very nutritious with essential minerals and phytochemicals – its overlapping layers hold many curative secrets.
Long before canning, before vacuum-sealed packets of tuna, before pasteurization, refrigeration, and other industrial food processing techniques, people used the power of fermentation to preserve their foods. Holes were dug, crocks were filled, and harvests were packed into brine (salty water) for future use.