Original Source: Arundel MS 334

Take cabaches and cut hem on foure, and mynce onyons therewith, and the white of lekes, and cut hom small, and do all togedur in a potte, and put therto gode broth, and let hit boyle; and colour hit with saffron, and put therto pouder douce, and serve hit forthe.

Original Source: Arundel MS 334

Cabaches. Take cabaches and cut hem on foure, and mynce onyons therewith, and the white of lekes, and cut hom small, and do all togedur in a potte, and put therto gode broth, and let hit boyle; and colour hit with saffron, and put therto pouder douce, and serve hit forthe.

Original Source: Forme of Cury

6 Caboches in potage. Take caboches and quarter hem, and seeth hem in gode broth with oynouns ymynced and the whyte of lekes yslyt and ycorue smale. And do þerto safroun & salt, and force it with powdour douce.

See also Chebolace (reference to cooking with water & oil, in Lent, and egg yolks, out of Lent)

Cabbages in potage. Take cabbage & quarter it and boil it in good broth with minced onions & small sliced, cored leek whites. Add saffron & salt. Sprinkle powdour douce over it for eating.

Original Source: Harleian MS. 279

Take fayre caboges, an cutte hem, an pike hem clene and clene washe hem, an parboyle hem in fayre water, an þanne presse hem on a fayre bord; an þan choppe hem, and caste hem in a faire pot with goode freysshe broth, an wyth mery-bonys, and let it boyle: þanne grate fayre brede and caste þer-to, an caste þer-to Safron an salt; or ellys take gode grwel y-mad of freys flesshe, y-draw þorw a straynour, and caste þer-to. An whan þou seruyst yt inne, knocke owt þe marw of þe bonys, an ley þe marwe .ij. gobettys or .iij. in a dysshe, as þe semyth best, & serue forth.

Take nice cabbages and cut them and pick them clean and wash them and parboil them in clean water, and then press them on a clean board, and then chop them, and put them into a clean pot with good fresh broth, and with marrowbones, and let it boil. Then grate good bread and put it (into the pot) and put in saffron and salt, or else take good gruel made of fresh meat, strain it, and put it (into the pot). And when you serve it in, knock out the marrow of the bones, and lay 2 or 3 gobbets (small chunks) of the marrow in a dish, as seems best to you, and serve it forth.