...or what to do if the cabbage situation in the next valley gets out of hand, as it did recently.
Garbure is a classic French peasant dish from the south west. There are as many recipes as there are households. Traditionally it was made in a big pot suspended over an open fire on a crémaillere*. The pot just stays on the fire all winter, being topped up as the tide lowers periodically. Root vegetables and cabbage were combined with beans and meats to produce a thick nourishing stewp (as Hugh Fearnley-Whittingstall would call it). It is impossible to make in small quantities. I made it in a 10 litre boiler and only just got it all in. The quantity will serve 16.
*a house-warming party in France is called la pendaison de crémaillere (='hanging the chimney hook', indicating that you are settled in and ready to cook and receive guests).