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.
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.
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