In article >, dh@. wrote:

> I like to cook a cabage, and then eat it over a period of a week or
> two. But sometimes--and it seems like not always--it will turn sour.
> It doesn't look bad or anything, but it's still trash to me. Is there
> a way to keep it from turning sour?
>
> Also, I like to boil some potatoes and have some of them around for a
> week or two as well, but sometimes they go bad during that time. It
> seems like they should keep for at least two weeks in the
> refrigerator, and sometimes they do. Why not other times?
>
> Thanks for any help!

Yeah. Cook more frequently! 1 week is about my limit for cooked food
safety. After that, it's trash unless it's frozen. 2 weeks is FAR too
long!

You can freeze cooked potatoes but I've never tried freezing cooked
cabbage.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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