<dh@.> wrote in message ...
>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!

That's way beyond my personal shelf life for cooked food, too. Esp.
potatoes, if whole, as the dense moist center is a festival for botulism
toxin, a rare, but truly evil food borne disease.
Maybe y'all added more salt to the water at one time. Salt helps preserve
food, some, but generally when salted *a lot*.
Maybe the sauce on the cabbage had some wine or acidic sauce. There again,
acid helps to keep the germies down.
Both those are too risky for me not to make fresh every few days.
I hate recooked frozen potatoes. Just can't get around it. Would rather
eat canned potatoes than frozen.
Best of luck.
Edrena