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.
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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
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.
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