Cabbage days

I pick a cabbage from the garden (extra). It’s a monster, weighing over 4kg even after I’ve removed the outer leaves and resident slugs.

About half of it gets shredded, salted, and rammed into a Kilner jar. By Xmas it will be my first sauerkraut - vitamins and nutrients preserved for the long winter. I’ll bake a ham to go with it at Hogmanay.

Nick uses some of the left over cabbage to make a Savage tradition - cabbage pie (extra). Ingredients: cabbage, pastry, egg for glaze. Eaten with Heinz tomato soup it’s very nice indeed. A good red to accompany didn’t hurt.