Heads of cabbage
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by [name]


Introduction
This entry is a re-creation of a recipe from Le Menagier de Paris (France, 1393 - Janet Hinson, trans.), entitled "Heads of cabbage". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

Heads of cabbage, at the end of grape-harvest. And when the head of this cabbage, which is in the middle, is removed, pull and replant the cabbage stalk in new ground, and there will come out large spreading leaves: and a cabbage holds great place, and these are called Roman cabbages, and eaten in winter; and from the stalks, if they are replanted, come little cabbages called sprouts which are eaten with raw herbs and vinegar; and if you have plenty, they should be well cleaned, washed in hot water, and put to cook whole with a little water: and then when they are cooked, add salt and oil, and stir it up thick without water, and put olive oil on in Lent. Then there are other cabbages known as Easter cabbage because they are eaten at Easter, but they are sown in August; and when after sowing they are seen to be of half a foot in height, you pluck them and replant elsewhere, and they should be frequently watered.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

121. Fleshy Leaves of Cabbages. You will take the fleshy leaves of cabbages which are clean and set them to cook with good fatty broth; and take pork grease or lardo, which is melted bacon; and take two onions and cut them in the fashion of a cross, and set them to cook with the fleshy leaves of the cabbages; and when the cabbages begin to fall apart, turn them with a haravillo until they turn yellow, and they shall be thoroughly mushy and they will be thick. Then remove them from the fire, and let them rest before preparing dishes. [Libre del Coch]

And first the cabbage-heads, that is to say when these heads are defoliated, cleaned and chopped, you should parboil them very well, and longer than other cabbages, for Roman cabbages should have the green of the leaves torn into pieces, and the yellow, that is to say the backs or veins, crushed in a mortar, then all together blanched in hot water, then squeezed and put in a pot with warm water, which has a little meat stock: and then serve with more grease and meat stock, and several pieces of bread ground up. [Le Menagier de Paris]

And know that cabbages like to be put on the fire early in the morning, and cooked very long and longer than any other soup, and with a good strong fire, and should be moistened with beef fat and no other, whether they be heads of cabbage or whatever, except for the sprouts. Know also that fat of beef and mutton are proper, but do not use pork; pork fat is not good except for beets. [Le Menagier de Paris]

Cabbage is hot and dries out the body and makes people sing well. The juice coming from it is good to drink for sick people and makes bad blood, and Rhazes says it causes many bad dreams. It causes bowel movements and softens the chest and the throat, and Orbasius orders people who have a disease [the dropsy?] in the loins or hands and feet to eat cabbage.

Köelkraut ist hiczig vnd derret vnd macht wol singenn. Das safft, das von im kumbt, ist gut gedruncken grunckenn lewtenn vnd macht böes plut, vnd spricht Rasis, das sie macht schwerr pöß trawm. Es macht zu stul gen vnd erweicht die prust vnd die kelenn, vnd gepewtet Orbasius den menschen, die das gesüecht in den lendenn habenn, auch an hendenn vnd an fussenn, das sie sullen köl essenn. [Das Kochbuch des Meisters Eberhard]

CABBAGES are of five kinds: the best are those which have been touched with frost, and are tender and soon cooked; and in times of frost there is no need to parboil them, but in rainy times, yes. (And we start with these because they are the first grown of the year, then April, and then down through the year to grape-harvest, Christmas and Easter.) [Le Menagier de Paris]

Cabochis. Take faire Cabochis, pike hem and wassh hem, and parboyle hem; then presse oute the water on a faire borde, choppe hem, and cast hem in a faire potte with goode fressh broth and with Mary-bones, And lette hem boyle; then take faire grate brede, and cast there-to, saferon, and brede, salt, and lete boyle ynogh, And then serue hit forth. [Two Fifteenth-Century Cookery-Books]

iiij - Caboges. Take fayre caboges, an cutte hem, an pike hem clene and clene washe hem, an parboyle hem in fayre water, an thanne presse hem on a fayre bord; an than choppe hem, and caste hem in a faire pot with goode freysshe broth, an wyth mery-bonys, and let it boyle: thanne grate fayre brede and caste ther-to, an caste ther-to Safron an salt; or ellys take gode grwel y-mad of freys flesshe, y-draw thorw a straynour, and caste ther-to. An whan thou seruyst yt inne, knocke owt the marw of the bonys, an ley the marwe .ij. gobettys or .iij. in a dysshe, as the semyth best, and serue forth. [Two Fifteenth-Century Cookery-Books]

Pottage of cabbage flowers. Put into the pottage of cabbage flowers the sausages, whether chicken or pigeon, of mutton meat, & a little chopped mint. [Ouverture de Cuisine]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

worts
grapes
seafood
herbs
vinegar
salt
oil
olives


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:217>. Accessed on October 23, 2019, 1:33 am.

Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:121>. Accessed on October 23, 2019, 1:33 am.

Searchable index of "Das Kochbuch des Meisters Eberhard". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kochb:37>. Accessed on October 23, 2019, 1:33 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:261>. Accessed on October 23, 2019, 1:33 am.

Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:3>. Accessed on October 23, 2019, 1:33 am.




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