We are preparing for our summer south. Cleaning out the fridge is one of our tasks. I found:
1. A wrinkled red cabbage
2. A spaghetti squash, with two small bruises, and a large one
3. A shriveled turnip
I soaked the cabbage and turnip, reviving them both. The turnip actually doubled in size.
The cabbage became “rot kohl” (my mom’s recipe for sweet and sour red cabbage), the turnip was cubed and cooked and the spaghetti squash baked. All the vegetables were sealed in ziploc bags and frozen for our return. Every vegetable counts!