Our garden has had such a bumper crop of red cabbage that the neighbors all run when they see me coming with more heads to try to give them. :-)
Seriously, is there any way to freeze it and have it remain decent, either cooked or uncooked? Would you blanche it first or cook completely? I have never tried this and hate to put a lot of work into something that may be awful. I do not want to can or pickle this year, just freeze.
Next year I will not get carried away at planting time. Thanks in advance.