SC - Seeking Cabbage Recipe

[pat fee]

                 Scotts Cabbage (Sangster family cook book)
                           (Translation)


This makes enough for 4-6 persons.
1 large head cabbage
1/4 lb baccon cubed and browned
4 large leeks, sliced in medium slices white part only
4 cloves garlic, minced
1/4 cup verjuice or cider vinegar
1/2 cup water or white wine.
Salt if needed.


  Core cabbage, and cut in thick slices.
  Cook baccon in a medium heavy pan with a lid, untill browned.  Remove the 
baccon bits.  Cook leeks and garlic in baccon drippings until wilted. Remove 
when done.
  Layer cabbage, baccon bits, cooked leeks and garlic untill all are used. 
Combine verjuice and wine or water. Pour over the layers and cover and cook 
over medium low heat untill cabbage is tender.

  To serve drain and mix layers togather.  Reduce pan"juice" by half. tast 
and add salt if neccessary.  Pour reduced "juice" over cabage etc.   Serve 
with buttered bread crumbs sprinkled over the top.



>From: lilinah at earthlink.net
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: SC - Seeking Cabbage Recipe
>Date: Thu, 30 Nov 2000 15:41:17 -0800
>
>Dear Cooks:
>
>I planned to include Caboges in Potage from Forme of Cury in the Boar
>Hunt Feast, but it just isn't exciting me. I have a "recipe" with no
>source from a previous Boar Hunt [red cabbage, garlic, vinegar,
>honey, ginger, pepper]. But i'm trying very hard to make authentic
>recipes, although they are coming from several centuries.
>
>Any source for a tasty cabbage recipe? I want something savory to
>zing with the sausage.
>
>Here's the First Course in which the cabbage will appear
>
>Sweet Italian Pork Sausages
>-- insert cabbage here --
>Funges (in broth with poudre forte) (Forme of Cury, 14th c.)
>Chyckens in Gravey (with almonds, ginger, and sugar) (Forme of Cury, 14th 
>c.)
>Lemon Sauce (Libro de Sent Sovi, Catalan, 15th c.)
>Rice (in almond milk) (Forme of Cury, 14th c.)
>Crustade Lumbarde (egg custard with dates and prunes) (Harleian MS,
>in "Two 15th Century Cookery Books")
>
>I have a fair number of cookbooks, but am not turning anything up -
>perhaps in my urgency. Point me to a resource, please.
>
>thanks,
>
>Anahita al-shazhiyya
>getting pre-feast jitters.
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>
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