My godfather used to make strawberry wine in crocks in their mudroom. He put sultana raisins in it. It was good, I wish I had his recipe. My father’s cousin made dandelion, which I did not care for.
I was going to try doing dandelion, but it was too time-consuming collecting the flowers. We have a book with recipes for wines out of oak leaves (old & young) & sundry other interesting things. But we’ve stuck to the usual fruit.
As far as the topic of this thread on cabbages & brussel sprouts, a friend said she liked cabbage cut as fine as possible & then fried. I gave it a try & enjoyed it too, but now I first caramelize onions in oil & then add the cabbage. With a little garlic powder, salt & pepper, it’s wonderful!