Our little backyard garden went nuts this year--last weekend we harvested and froze 23 pounds of green beans, and this weekend it's savoy cabbage being processed for the winter.
So, any special recipes for freezing garden produce to enjoy later on?
Here's ours for curried savoy cabbage:
Halve and thinly slice two large onions. Add to a generous sized pot in which you've gotten three or four tablespoons of a neutral vegetable oil nice and hot. Add a tablespoon of turmeric, a tablespoon of salt, anywhere from a teaspoon to a tablespoon of red pepper or cayenne pepper, a teaspoon or two of ground cumin. Stir till fragrant. Add the sliced onion and a generous amount of finely chopped fresh ginger--I use very young ginger so I use about a quarter cup; if I only had access to more mature ginger, I'd use half that amount. Saute till the onion is limp. Add 8-10 cups shredded savoy cabbage and toss it around from time to time till it is thoroughly wilted. Then add tomato--a couple of cups of homegrown tomatoes (peeled, seeded and chopped) if you have them, a can or two of diced tomatoes if you don't. Add a couple of tablespoons of lime juice and cook down till the mixture is reasonably dry. Then add a cup or two of plain yogurt, stir to incorporate, and serve. Or, as we will do, cool down and freeze in meal-sized containers.
Of course, if you don't have pounds and pounds of savoy cabbage to deal with, the recipe can be easily scaled down. And Napa cabbage works well, too.
This is the only cooked cabbage recipe my daughter ever loved.