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
Salt
Honey Vinegar
2 cups (480 g) Honey
½ 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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