Dehydrating 101




Cabbage is a versatile vegetable that can be eaten raw in Coleslaw or Salads as well as Cooked in Soups,  and other dishes such as Pot Stickers or Pigs in a Blanket.  Sauerkraut is used on sandwiches or with a sausage  accompaniment or some other meat to complete a meal.  Cabbage loves cooler weather so the Cabbage Season would be late Fall and Winter through Spring.   

The Best Quality Cabbage Brands to Dehydrate would be:

  • Market
  • Domestic
  • Golden Acre
  • Red Dutch
  • Savoy

The White Cabbage used for Coleslaw is not considered good for Dehydrating per Excalibur.  They say to pick only Round, Compact Heads with Crisp Green to Greenish-White Leaves.  I have to say I do Dehydrate the  White Coleslaw Variety and use it in Soups and Stews.  I haven’t tried it in my Pot Stickers yet, but may try it the next time I make Pot Stickers. When Cabbage is Dehydrated, you can break (as it is crisp) it into  Minced Cabbage to go into your meat in your Pot Stickers.   You don’t have to chop it as it breaks easily, but you do have to reconstitute it in water.  To prepare for Dehydrating:

  • Sanitize Area along with your Hands
  • Wash Cabbage and Remove Outer Leaves
  • Cut the Head in Half, and Core
  • Shred into 1/8″ Strips 
  • The Consistency should be a little thicker than that used for Coleslaw
  • Cabbage is Dehydrated at 125*F/52*C until Brittle

Cabbage reabsorbs water easily so keep throughly dry for it to keep well.  Check the Spine Section, as it dries more slowly  than thinner leaves.   Cabbage is a Cruciferous Vegetable which is the vegetables known as your power foods along with Broccoli  and Kale.  Cabbage has less than 20 calories per half cup cooked.  The USDA National Database Provides these Interesting Facts From

  • Eating a 1/2 cup of cooked Cabbage provides 47% of your Vitamin C per day
  • Cabbage provides 102% of Vitamin K, 8% of Manganese, 6% of Folate, and smaller amounts of B-6, Calcium, Potassium and Thiamine.
  • Cabbage contains Antioxidants Choline, Beta Carotene, Lutein and Zeaxanthin as well as Flavonoids Kaempferol, Quercetin and Apigenin.
  • Red Cabbage is considered to have more of the above compounds than Green Cabbage.

If Disaster strikes and you have to flee, a backpack with Cabbage, Bananas and Strawberries is a good start to feeding your family nutritious food that you will have stored.  Dried food is lighter and will store easily and you can reconstitute it to a healthy delicious meal or you can eat it dried.  I cannot afford to purchase thousands of dollars of Dehydrated food from online, but I can, little-by-little, dry nutritious  food for my family.  Most of the time I am drying what I am not using and will spoil before using again.  I don’t waste, I can use it later when my recipe calls for that particular ingredient and I am saving money in the process.



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