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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