Mother Earth Living

Flavor First: Cauli Verdi recipe

By Pat Crocker
February/March 2009
Add to My MSN

This illumination of a lady picking cabbages is thought to be by Thomas of Cantimpre, early 15th century: original in the Biblioteca Universitaria de Granada, Spain.


Content Tools

Related Content

Miso Soup Recipe

The flavors of wakame, daikon and carrots come together just right to make this miso soup recipe one...

Tyson Recalls Infected Deli Meat from Walmart Grab-and-Go Sandwiches

Zemco Industries, a division of Tyson, has recalled 380,000 pounds of deli meat suspected to be cont...

Specialty Grilling Techniques: Baja Fish Tacos Recipe

For something different, try this Baja Fish Tacos recipe that fuses fish and slaw with a red-hot sea...

Fascinated by Fractals, But What Are They?

Every now and then I love bumping into something that makes my brain twitch. Fractals are my most re...

Serves 4

Our modern recipe is inspired by Fromond’s list of  Herbs for Pottage  and this Medieval recipe translated from Libro Della Cocina, Santich, 117:

Take the tips of fresh cabbage, and boil them: then remove them, and fry in oil with sliced onion, and the white part of fennel, and sliced apple; and add a little stock: and then serve it in bowls, and sprinkle with spices. And you can also cook it with salted pork fat, with cheese and with poached eggs, and add spices; and offer it to your lord.

• 2 tablespoons olive oil
• 12 brussels sprouts, halved lengthwise, cored and thinly sliced
• ½ fennel bulb, thinly sliced 
• ¼ head green cabbage, cored and    thinly sliced
• 4 tablespoons freshly squeezed lemon juice, divided 
• 1 apple, shredded 
• 3 tablespoons pure maple syrup,    optional
• Sea salt and freshly ground pepper
• ½ cup toasted pecans or walnuts

1. In a large skillet, heat oil over medium-high heat.

2. Add brussels sprouts, fennel and cabbage. Pour 2 tablespoons lemon juice over the greens. Cook, stirring constantly, for 2 minutes.

3. Remove from heat and add apple, maple syrup (if using) and remaining lemon juice.

4. Season to taste with salt and pepper. Serve garnished with pecans or walnuts.

Click here for the original article, Flavor First: The Humble Cabbage .








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.