Darling, I seem to have this cabbage....

[bunnyjadwiga]

So, we have two heads of cabbage at home, and Sarah is urging me to palm one of them off on St. Luke's.
Last night I made braised cabbage in the style of buttered worts, and that was pretty good; should I go with that, or this recipe:

Caboches In Potage. IIII. Take Caboches and quarter hem and seeth hem in gode broth with Oynouns y mynced and the whyte of Lekes y slyt and corue smale and do þer to safroun an salt and force it with powdour douce.-- Forme of Cury

Comments

Re: So tell me

[bunnyjadwiga.livejournal.com]

Er... raw head cabbages, kept in a cool, dry place, keep all winter. They are one of the vegetables easiest to root cellar.*

Leftover cooked cabbage I'd give about a week in the fridge because after a while the compounds that make it smelly-- make it very smelly and unappetizing.

* we run short of fridge space and I'm not sure about storing food in the garage yet, or I'd just store it.

Thanks!

[bytchearse.livejournal.com]

I was hoping it would store like that! The only thing I could recall was storage in barrels filled with hay, and I have a shortage of both of those things for some reason.

The leftovers will be partially pawned off on my parents, then pureed for soup and frozen, possibly in Mom & Dad's freezer ;-D