Cabbage the Athenian Wayfrom the book "The Classical Cookbook"
Prepared by Gwenhwyfar Dinas Emrys and Cristiana inghen Mec-Bead
Served at Pennsic
1 large white cabbage
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.
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