Dehydrating Vegetables: CABBAGE (RED OR GREEN) Instructions for dehydrating cabbage: 1. Wash the cabbage heads and trim away the outer leaves. 2. Remove the core 3. Shred/grate the cabbage head. 4. Steam blanch vegetables for 2 minutes. 5. Dehydrate cabbage at 100 degrees (F) for 18 hours or until crisp. 6. Store dried cabbage in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Dried cabbage can be added directly to soups or stews without rehydrating. Note: Red cabbage loses some of its color when rehydrated.
To rehydrate, soak in cold water with a little lemon juice for 30 minutes and drain.
Last Edit: Jun 19, 2011 15:46:49 GMT -5 by andy - Back to Top
Yes we have a 10 tray 1000 watt dehydrator. Our tomatoes just slice appox. 1/4" and place on trays, some we put into blender and make tomato powder, some we just use as flakes.
A dehydrator is great if you garden or have a good farmers market to purchase in season, and dried food takes up so little space compared to canned, although we do both. If Charlene wants to make homemade soup she can just open a few containers of dried veggies throw a few in a pot of water and presto a pot of great soup, and each batch is different, depending on the amounts added.
We also have a Food Saver Vacuum sealer with the mason jar sealer to vacuum seal the dried fruits and veggies, extends shelf live 5 to 10 times over, with little or no lost of nutritional value.