Title: Cabbage Chowder
Categories: Medieval Vegetable Main
Yield: 6 Servings

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 thereto safroun & salt, and force it with powdour douce.

600 g/1 1/4 lb firm-hearted cabbage OR 700 g/1 1/2 lb open-hearted cabbage or spring greens 225 g/8 oz onions, peeled and finely chopped 225 g/8 oz white part of leeks, thinly sliced into rings 1/8 teaspoon dried saffron strands 1/2 teaspoon salt 1/4 teaspoon each ground coriander, cinnamon and sugar 850 ml/1 1/2 pints/3 1/4 cups chicken or vegetable stock

The Goodman of Paris had quite a lot to say about cabbages, from the small spring sprouts for salads to the frostbitten winter leaves; only his recommendation to boil cabbages all morning is best ignored when using modern vegetables.

If using a firm-hearted cabbage cut it into eight segments, and remove the centre core. If using an open-hearted cabbage or greens, cut off the stalks and cut the leaves into strips. Put into a large pan with the prepared onions and leeks. Stir the saffron, salt and spices into the stock, adjusting the quantity of salt if required, then pour the mixture over the vegetables. Cook gently, covered, for about 20 minutes or until segments of firm cabbage are tender.

This will make a main-course soup for supper if you add sippets of toast and small strips of fried bacon--both well-known medieval additions.

from The Medieval Cookbook by Maggie Black Chapter 4, "The Goodman of Paris" posted by Tiffany Hall-Graham

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