Harleian MS. 279 (ab 1430) - Cxlvj - Ry3th so Caboges.- The Right Way to Cook Cabbages





[

i.e.

Cabbages in just the same way. ] Ben seruyd, saue men sayn it is gode Also to ley hem in a bagge ouernyȝth in rennyng streme of watere, & a-morwe sette vppe watere, & when þe water is skaldyng hot, þrow hem þer on, & hoole hem in þere wyse be-forsayd, & serue fortℏ.







146. Right so Caboges -- Being served, save men saying it is good. Also to lay them in a bag overnight in running stream of water, and a-morrow (the next day) set up water, and when the water is scalding hot, throw them there-on, and hull them in there wise be aforesaid, and serve forth.



Interpretation I



1/8 cabbage, cleaned, cored and cut into ribbons

1/4 cup white wine

3/4 cup water

Salt and black pepper to taste





Bring water and wine to boil, add cabbage and cook until cabbage is tender. Salt and pepper to taste before serving.



Interpretation II



1/8 cabbage, cleaned, cored and cut into ribbons

1 cup water

Salt and black pepper to taste



Bring water to boil and cook cabbage until tender. Add salt and pepper to taste and serve





Of the two interpretations, the one with the addition of the wine was the personal favorite. The addition of wine elevated the dish to something quite spectacular. Cabbage is one of those dishes that is inexpensive to make and goes a loooooooong way at an event. The first interpretation has gone onto my list of things to serve in the future. I can also see this as being a very easy "camp dish" as well.



I feel like I need to start placing a caveat at the bottom of each post--I am a hobbyist and I am still very much learning my craft. This is something I do for fun, and with a hope to introduce individuals to food history and entice them to do research on their own. I hope that they find my posts fun and informative and intriguing enough to strike out on their own. I am - not - an authority, nor do I masquerade as one. The sad reality is that no matter how much we learn about this kind of cooking, we will never be authorities, at best, we are guessing at the author's and the cook's intent. I welcome *constructive* criticism and I will own up to mistakes.















