Sep/Oct 2018 Current Moscow Time: 16:08:19
22 September 2018


  The world’s biggest country, in a magazine. Since 1956.

Article

Author: The Editors
Illustrations/Images by Yulia Atayeva


July/August 2017
Cuisine
Page 60   ( 2 pages)


Summary: In which we consider the less than humble cabbage and its history in village life, and offer a quick sauerkraut recipe.


Extract:

For Russians in centuries past, the transition from summer into fall was a time for bringing in the cabbage harvest. Depending on where a village was, the cutting of the cabbage would begin on the holiday of Exaltation of the Precious and Life-giving Cross (September 14) or on the day in memory of St. Sergius of Radonezh (September 25).

It was said: “On Exhaltation Day, cabbage is the first among ladies.” (На Воздвиженье первая барыня – капуста.) And cabbage (first mentioned in the Chronicle of 1073) truly was the village matriarch. Often there was so much to process and preserve that there was a rush to get it done before the first frost, which was normally associated with Pokrov (October 1).*

To read more, follow the "Purchase Back Issue" link from the full story listing for this issue.