Dried Sliced Cabbage

Dried sliced cabbage is white cabbage, shredded and dried with no salt and nothing added. Once dried it takes up a fraction of the space of a whole head, doesn't wilt in the fridge and doesn't have to be "used up before it goes off": measure out what you need and the rest waits quietly on the shelf.

In the pot it behaves like ordinary cabbage — it softens, soaks up the broth and gives the same flavour. The only difference is that there is no shredding to do, and no half a head left over with nowhere to go.

Product details

• Ingredients: 100% dried white cabbage
• No salt, preservatives, colourings or flavour enhancers
• Cut: evenly shredded, rehydrates quickly
• Yield: 100 g dried ≈ 700–900 g fresh cabbage
• Uses: borscht, cabbage soup, stews, braised dishes, fillings, trail and camping food
• Storage: in a tightly sealed container, in a dry place

How to cook

• Straight into soup: add the dry cabbage to boiling broth 15–20 minutes before the end of cooking.
• For braising or fillings: cover with warm water for 20–30 minutes, squeeze out, then use as fresh.
• Portion guide: 30–40 g of dried cabbage is enough for a 3-litre pot of soup.

Recipe: homemade borscht kit

For 3 litres: 40 g dried cabbage · 60 g dried potato · 2 tbsp dried beetroot · 1 tbsp dried carrot · 1 tbsp dried onion · bay leaf, black pepper, dried garlic

Bring broth or water to the boil, add the potato and beetroot, cook for 15 minutes. Add the cabbage, carrot, onion and spices and cook another 15 minutes. Finish with tomato paste, a spoonful of oil and fresh herbs. Borscht in half an hour with no chopping at all.

Tip: premix all the dried vegetables in a jar in single-pot portions — your own soup concentrate with no salt and no MSG, easy to take on the road or keep as a home reserve.

Packed and shipped the same day your order is placed. Delivery across Ukraine.