Click on the image, above to submit to Pinterest.
Caboches in Potage (Cabbage Stew)
Caboches in Potage (Cabbage Stew) is a traditional Medieval recipe for spiced cabbage in beef stock. The full recipe is presented here and I hope you enjoy this classic Medieval version of Cabbage Stew.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4–6
Rating: 
Tags : Vegetable RecipesBritish RecipesEnglish Recipes
Original Recipe
Caboches in Potage
(from A Forme of Cury)
Take Caboch9 and quart ē and ſeeth hem in gode broth with Onyons y mynced and the whyte of Lekes y flyt and corue ſmale o and do þ9 to ſafron ā ſsalt and force it wt powdō douce.
Modern Redaction
Ingredients:
¼ head of white cabbage
beef stock
3 small onions. finely chopped
1 leek (white part only) cut lengthways into strips and chopped
Powder douce
2-3
saffron threads ground into 1 tbsp water in a pestle and mortar and allowed to seep.
Method:
Roughly shred the cabbage lengthways. Add the cabbage, chopped onions and leek to a pot and pour in enough beef broth to just cover the vegetables (a beef bouillon cube will work well). Bring to the boil, reduce to a simmer and add the saffron and its steeping liquid. Cover and simmer until the cabbage softens (about 35 minutes). For the final 6 minutes take the lid from the pot and allow the mixture to dry. Taste before serving and adjust the seasoning if necessary.
Spoon onto a plate and lightly sprinkle with the Powder douce. Serve immediately.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
%20Recipe)