I was preparing sauerkraut late at night in the kitchen. I had some of the nice outer leaves of green, crispy cabbages from the Farmer’s Market and a few other bits and pieces that I really thought would do better inside me than the compost bucket.
I chopped them up roughly and put them into the slow cooker. My thought was to gently cook them through over night and then blend them in the morning.
In with the cabbage leaves and hearts went chopped carrots, some celery sticks, a brown onion and some shallots from our garden. Some deep and meaningful grinds of the pepper grinder and a decent pinch of salt. A few leaves and stems of basil. I’d just made a pesto from basil and parsley. Some white potato and a stem of broccoli whose florets we had eaten for the evening meal.
In the morning I blended it completely and after a little more seasoning, served it with the fresh made pesto. Delicious.