Recipe. Caboches in Potage (14th-15th-century)

Why serve cabbage as that overcooked mush that no one wants to eat? Instead, you can serve this delicious medieval cabbage pottage. Cabbage, leeks and onions are slow-cooked in rich beef (or allium) broth, spiced with caraway, mace, and nutmeg. Original recipe (Fourme of Cury, c.1390) with translation included.