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Cymas et cauliculos (Cabbage Shoots)
Cymas et cauliculos (Cabbage Shoots) is a traditional Ancient Roman recipe for cabbage shoots (or broccoli) that's boiled and spiced before serving. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Cymas et cauliculos.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
Cymas: cuminum, salem, vinum vetus, oleum. si voles, addes piper et ligusticum, mentam, rutam, coriandrum, folia coliculorum, liquamen, vinum, oleum.
Translation
Boil the sprouts; season with cumin, salt, wine and oil; if you like add pepper, lovage, mint, rue, coriander; the tender leaves of the stalks stew in liquamen; wine and oil be the seasoning.
Though based on the work of the Roman fourth-century CE gastronome,
Apicius this recipe is adapted based upon a description given in a poem by the first-century CE poet, Martial.
Ingredients:
900g cabbage shoots or broccoli or Brussels sprout tops
pinch of cumin
pinch of salt
1 tbsp
liquamen
2 tbsp white wine
1 tbsp olive oil
Method:
Steam the vegetables. When they are done, add to a bowl and season with the spice, salt, liquamen, wine and olive oil.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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