Book III
87- Young Cabbage sprouts Cymos et Cauliculos
boil the sprouts; season with cumin, salt, wine and oil.
If you like, add pepper, lovage, mint, rue, coriander...
The tender leaves of the stalks stew in broth, wine and oil
to be the seasoning.
Do the tender leaves separate from the core of the cabbage, if you do them at all. I boil the leaves in lightly salted water, with wine and oil to taste, just before they are tender and add a tiny bit of pepper and coriander to the liquid and finish.
Author: Black Tauna blktauna@shawstudios.com Last Updated: 1-12 1996