I only had the guts to harvest 2.
But I thought I'd make sauerkraut with the two I did pull. I planted a compact (ha!) Savoy varietal, and so the leaves are a bit thicker and need a bit more cooking than your non-savoy smooth-skinned cabbages.
|The center "cabbage" is about 3inches in diameter|
|The two I had the guts to pull|
|See the crinkly?|
|While I cut the cabbage by hand with a knife, but the beet I grated on a micro plane|
|Weighed down with a ziploc full of brine|
|24 hours later|