Читать книгу Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen - Jane Baxter - Страница 44

As with all green vegetables, cabbages are best fresh but most of these cabbages will keep for a fortnight or so (a week for Hispi) in a cool vegetable rack or the fridge.

For any recipe requiring robust textures and flavours, such as stews, soups and stuffed cabbage, Savoy is usually the best choice. For quick eating – with lots of pepper and butter – January King and Hispi do well. As I have probably hinted already, I don’t see a lot of virtue in Tundra, except when nothing else is available, in which case I suggest you steam it and smother in pepper and butter. The heart can sometimes be sweet and crunchy enough to use for coleslaw.

All cabbages have a tendency to bolt or run to seed if left in the field too long. For the over-wintered varieties, this tendency is accentuated by the approach of spring. When you cut a cabbage in half, you will sometimes see the stem pushing up and trying to break out. Unfortunately, unlike that of broccoli or cauliflower, this stem or central core tends to be tough and bitter and should be cut out, perhaps for use in a stock.

If you boil brassicas, use plenty of water at a rolling boil, with the lid off to help maintain the colour. I like to boil Savoys and steam the more delicate January King and Hispi. Jane often opts not to put cabbages in water at all, but to cook them briefly in butter.