Michigan State University Extension
Preserving Food Safely - 01600082
Remove the outer leaves then quarter and core the head.
Cut the cabbage into 1/8 inch thick strips. Blanch in
either steam until wilted (2 1/2 to 3 minutes) or in water
for 1 1/2 to 2 minutes. Dry 2 to 4 hours in a dehydrator or
4 to 6 hours in an oven.
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This file was generated from data base 01 on 03/09/98.
Data base 01 was last revised on 10/13/97.
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