…our cabbage from the garden is just about finished. We are still eating lots of Rotkohl (braised red cabbage) since the Ruby Ball cabbage is holding very well, but the end is near. We are entering the hungry months where a variety of methods of growing, preserving and eating come in real handy. Sauerkraut is a staple in the winter months along with the fresh cabbage or kales we can glean from the garden. Wiggle room comes in the form of eating what we can from the plants in the garden and saving foodstuffs from the preserving season for the hungry months.