Last weekend, when looking for a recipe to smother an unruly head of overwintered cabbage into delectable submission, I came across these can-do words in Mary Randolph’s book The Virginia Housewife Or, Methodical Cook:
It will much ameliorate the flavor of strong old cabbages, to boil them in two waters, i.e., when they are half done, to take them out, and put them into another sauce pan of boiling water.
Boy have I got one of those, I thought to myself.
The specimen I had in mind to test Randolph’s method was eight months old, and had been growing in my garden plot since last summer when I direct sowed some Early Flat Dutch cabbage seeds, hoping for a late fall harvest. I misjudged timing and gave the poor dears too late of a start to reach their cabbage potential before the first frost came—even though in Richmond, Virginia, that can be as late as late October. When it was time to prep the plot for winter, they were just one-tenth of their cabbage selves, but I didn’t have the heart to (more…)