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.
Ingredients
| 1 | cabbage, quartered |
| 4 | medium-sized leeks |
| 2 | medium-sized onions |
| 2 | chicken bouillon cubes |
| 2 | beef bouillon cubes |
| 6-8 c. | water |
| pinch | saffron |
| 1/4 tsp. | ground cloves |
| 1/8 tsp. | cinnamon |
| |
Steps
- Quarter cabbage, mince leeks and onions and boil them together in water and bouillon. When cooked through, drain and add saffron, cloves and cinnamon and serve.
