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Roman coleslaw
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| Artist: |
_ |
| Categories: |
Medieval, Roman, Salads |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| med | Cabbage | | 3
| oz | Olive oil | | 1
| tbsp | Liquamen (sep. recipe) | | 1
| tbsp | White wine | | 1/2
| tsp | Cumin seed, ground | | 1
| tsp | Caraway seed | | 1
| | Leek, trimmed, chopped fine | | 1
| | Coriander leaf, chopped | | | (optional) | | | Pepper and salt to taste |
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Procedures:
| 1 | 1) peel off the tough outer layers of the cabbage and core the remainder. | | 2 | Boil the cored cabbage in enough water to cover for 15-20 minutes, until tender. | | 3 | Drain, then rinse the cabbage in cold water until cool. | | 4 | Drain again, then chop well. | | 5 | 2) mix together the remaining ingredients and pour over the chopped cabbage. | | 6 | Mix well and serve. | | 7 | Note: this recipe may be prepared without chopping the cabbage leaves; also, with the cabbage still warm; and lastly, with 2 boiled and sliced leeks added to it |
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