La Villa delle Sorelle

Cabbage the Athenian Way

from the book "The Classical Cookbook"
Prepared by Gwenhwyfar Dinas Emrys and Cristiana inghen Mec-Bead
Served at Pennsic
August 2003

1 large white cabbage
6 heaped teaspoons chopped fresh green coriander in oil

Honey Vinegar
2 cups (480 g) Honey
cup (120 ml) Red wine vinegar

First make the honey vinegar. Boil the honey and skim it, add the vinegar and reduce a little. Store until needed.

Finely slice the cabbage; wash and drain it. Toss with the herbs and 3 tablespoons honey vinegar and add a little salt.

Serves 12

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