Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

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  • 1–1½ lb/450–700 g cabbage
  • 1 pt/600


Remove the coarser outer leaves, enclose in a net bag if possible, plunge into boiling water, and simmer for some 45 minutes, then drain, press dry, chop in pieces, and discard any tough stems.

Bring the beef stock, salt and saffron to the boil, add the cabbage and cook for a further 5–10 minutes until tender, then thicken with the breadcrumbs before serving. For a lord, replace the bre