Medieval Cabbage Chowder
Author: 
 
Ingredients
  • 8 cups chopped green cabbage
  • 3 cups chopped leeks (white part)
  • 2 cups chopped onion
  • 4 cups vegetable stock (yes, they made stock first from whatever vegetables available!)
  • 1 teaspoon saffron
  • ¾ teaspoon salt
  • ¼ teaspoon ground coriander
  • ¼ teaspoon cinnamon
  • ¼ teaspoon sugar
  • Note: not sure if all of these spices were available in Medieval times, but the author also tried to enhance for modern tastes)
  • For serving: pieces of cooked bacon and bread
Instructions
  1. All ingredients are added to a large pot, bring to a boil, then heat turned down to a simmer and cooked until vegetables are tender, about 25 to 30 minutes. Top each serving of soup with pieces of cooked bacon and snippets of bread.
Recipe by The Culinary Cellar at https://theculinarycellar.com/the-medieval-cookbook/