Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 288 kcal | 82 kcal |
| Protein | 15 g | 4.3 g |
| Fat | 1.2 g | 0.3 g |
| saturated | 0.2 g | 0.1 g |
| Carbohydrate | 38.1 g | 10.8 g |
| sugars | 36.9 g | 10.5 g |
| Fibre | 28.8 g | 8.2 g |
| Sodium | 208 mg | 59 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 1.1 kg cabbage
Instructions
- Peel off the outer leaves and keep the head whole until you are ready to shred. A cut cabbage starts losing its smell within the hour, and that smell is what you are trying to keep.
- Quarter the head and cut the core out at an angle. The core is dense and takes half again as long as the leaf, so a batch with core in it is never evenly dry.
- Shred across the leaf at about 3 mm, by hand or on the processor disc. Finer than that and the shreds turn to confetti in the jar; thicker and the ribs at the base of each leaf stay leathery.
- Pile the shreds on the trays fairly close together, then spread them level with your fingers. Cabbage loses most of its bulk and a tray that looks over-full at the start ends up a third of that.
- Dry at 57 °C for 12 hours. The thin leaf edges will be brittle within a few hours, so judge the batch by the pale ribs instead, which are the last part to give up.
- A finished shred snaps between your fingernails, and a finished tray rattles when you run a hand through it. Anything that folds over instead is still holding water at the rib, and the tray goes back in.
- Let the shreds go completely cold on the bench before they are jarred. Cabbage comes off warm and limp-feeling even when it is done, and packing it warm puts that moisture straight back into the jar.
- Keep it in a sealed jar in a dark cupboard and it is good for a year, though the smell fades well before the shreds do. Check the glass after a week: any fogging means it needed longer, and the whole jar goes back on the trays.
