April is fast arriving which means it's almost time to harvest your cabbage crop. Not only is cabbage highly nutritious but it can be stored for a number of months without any processing and by fermenting. Harvesting is simple, just cut the head off the stalk and remove loose outer leaves. A bread knife is useful for this. However, it is good practice to fork up and remove any roots as soon as possible as these can provide sustenance for pests and disease. Here is a great recipe to use once your cabbage has beenharvested.
http://allrecipes.com/recipe/26661/stuffed-cabbagerolls/?internalSource=hub%20recipe&referringId=2437&referringContentType=recipe%20hub&clickId=c
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