Salted cabbage is a tasty and healthy product suitable for preparing all kinds of dishes. Cabbage soup, salads, stews, borscht, dumplings - this is a small part of the dishes that are much tastier with salted cabbage than with fresh ones.
Cabbage is the vegetable that gardeners are among the last to harvest. The fact is that cabbage is not afraid of frost and easily tolerates light frosts up to -5 degrees. If you did not manage to remove cabbage from the garden before the first frost, do not worry, because uncut cabbage will not change its taste at all, just let it thaw naturally, and then you can cut it off and start salting.
If the cut cabbage is frozen (the night temperature dropped to a mark of at least -5 degrees), then it is also suitable for salting. Do you like crispy cabbage? Then remove the first five to seven leaves from the heads of cabbage (the whole cabbage will not freeze overnight), and you can safely chop and ferment the rest.
Lovers of cabbage soup, borscht and vegetable stew should not worry about the fact that the cabbage is frozen. After all, you can also salt frozen cabbage, the only thing that should be taken into account, the cabbage will be somewhat softer than the one that is freshly salted. However, such cabbage is ideal for cooking hot dishes.
Only cabbage that has been frozen and thawed more than twice is unsuitable for salting. Such cabbage, if salted, will quickly deteriorate, dishes from it will not please you much. Therefore, I advise you to ferment this vegetable no later than the first frost, or cut off the cabbages before the onset of freezing temperatures and store them in the cellar until salting (or any cool place where the frosts will not touch the vegetables). From the above, we can conclude: you can salt the frozen cabbage, but it will be less crispy. Vegetables that have been frozen and thawed three times or more are not suitable for salting.
