Last weekend we have cooked a remake of one of the cabbage recipes preserved in Apicius, in his De re coquinaria - using the Project Gutenberg online variant. The experiment is part of the cultural project "Labyrinth through time" implemented near Cluj-Napoca, in the heart of Transylvania.
Though Apicius [aka the preserved ancient Roman recipes] is rather brief in his cooking indications - regarding temperatures, quantities and time requirements - we have adapted one of his cabbage recipes (Olus molle) to also include pork sausages. Our variant thus consisted of white cabbage, white wine, onions, seasonings (coriander, mint, pepper, salt, cumin etc.) and sausages slowly cooked in a cauldron over an open fire for around one hour. This method renders the cabbage soft and sweet, a bit spicy as well, and very tasty in combination with the sausages and white bread.
See also the brief YouTube video here:
Though Apicius [aka the preserved ancient Roman recipes] is rather brief in his cooking indications - regarding temperatures, quantities and time requirements - we have adapted one of his cabbage recipes (Olus molle) to also include pork sausages. Our variant thus consisted of white cabbage, white wine, onions, seasonings (coriander, mint, pepper, salt, cumin etc.) and sausages slowly cooked in a cauldron over an open fire for around one hour. This method renders the cabbage soft and sweet, a bit spicy as well, and very tasty in combination with the sausages and white bread.
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| Cutting a lot of cabbage |
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| The first step - onion and oil |
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| Adding everything in the mix with a bit of water |
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| Letting things stew |
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| Voting in favor of the end resut |
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