Cabaches*
| Categories: | Vegetable English 14th Century cabbage |
| Original Source: | Arundel MS 334 |
| Secondary Source: | Ancient Cookery |
| Cook: | Marian of Edwinstowe |
| Meeting Date: | 0000-00-00 |
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 head | cabbage, cut in wedges, core removed |
| 2 c. | chopped white part of leeks |
| 1 c. | chopped onion |
| 6 c. | beef broth or bouillon |
| 1/4 tsp. | ground cinnamon |
| 1/4 tsp. | cardamom |
| 1/4 tsp. | nutmeg |
| 1/8 tsp. | ground cloves |
| 1/8 tsp. | coriander |
| 1 tsp. | sugar |
| 1 | good pinch saffron |
Steps
- Simmer cabbage, leeks and onion in the broth and spices.
Note
In hopes this equals "poudre douce":