Pressure canning cabbage

It appears that the USDA has nothing to say on this topic.   What approaches to canning cabbage are used by the members here?   I am not talking about sauerkraut.

I'm curious too.   I think what my research has turned up is that cabbage is mushy and smelly when you pressure can it, not that it's unsafe.  I've seen a few people canning it with like ham and onions.   Hoping others might chime in with experiences.

The best I have come up with is a depression era reference to 60 minutes at 10 pounds  for quarts.

So now I'm on youtube looking up "pressure canning boiled dinner" and coming up with some mixed meat/cabbage canning videos.   Use your best judgement..  

(never mind that link was pressure cooking... not canning...  thanks youtube @@)  But still...  

Hi Heather,

Thanks for the attempt.  I find it odd I can’t find a definite yes or no

I did a google search and it seems it's mostly about it not tasting good and having a bad texture, which makes sense, cabbage doesn't reheat well either. I did find some recipes for canning colcannon which includes cabbage. I just did a search for canning potatoes and cabbage, maybe that will help you.

I think it's likely that people don't can cabbage often because it keeps very well in other ways.

Cabbage usually discolors and grows stronger in flavor when canned. Therefore, canning is not recommended unless cabbage is first made into sauerkraut or pickled.

https://www.canr.msu.edu/uploads/files/HNI09-Cabbage.pdf

So I was also looking to do this. I love cabbage and had a few heads I salvaged and didn't want to cook it all so here I am. I have 5 quarts with cut cabbage, I slice and cut in.longer pieces about .5-1in width. I'm not particular just lazy and it also allows for me to feel like it's a noodle. I am adding about 1 cup of chicken bone broth, and 1 cup of water, and a dash of tony chachere's creole seasoning. I am using a Presto digital canner as a pressure canner and I am canning for veggie soup times. So 75 mins. I like raw to reheated after frozen cabbage so I don't think the texture will be an issue for me, the taste...well see. I will let you know how it goes.