Fiona has emailed me asking…
“I read with interest your recipe for Saur Cabbage, however, I am looking for a recipe that involves using the whole cabbage head and the exact process involved especially as I am wanting to freeze the cabbages aftewards and use them for making Cabbage rolls. My In-Laws do this every year but will not pass on the instructions to me.
I would greatly appreciate your help and assistance with this.”
Meanie in-laws.
Does anyone know this recipe and can help our fellow Nourisher? I love cabbage rolls. My best guess is to brine the whole cabbage for a few days. Then use the leaves, one at a time. Cabbage rolls would be a good place to hide ground organ meats. Any ideas how to make cabbage rolls as well? mmm mouth is watering…
About the Author...
Joanne Hay, Editor of Nourished Magazine, Chief Nourisher and Mother of three is very grateful to live in Byron Bay and be able to share all she has learned about Nourishment. She has trained as an Acupuncturist (unfinished), Kinesiologist (finished) and parent (never finished). She serves the Weston A Price Foundation as a chapter leader. She loves sauerkraut, kangaroo tail stew, home made ice cream, her husband Wes and her kids Isaiah, Brynn and Ronin (in no particular order…well maybe ice cream first).
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