Cabbage Pottage

Cabbage cooked with leeks and onions. Shown here with Medieval Corned Beef

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City/Region: Ireland | England

Time Period: 14th Century

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Finding an historical recipe from Ireland is really hard, and finding a medieval Irish recipe is basically impossible. I started with a medieval English recipe from a few hundred years later than the corned beef description, and adjusted it to match the ingredients that we know would have been available in Ireland around 1100.

The cabbage pottage is simple in preparation and flavor, though there is a touch of heat from the onions and leeks. The simplicity of the dish is a perfect pairing with the complex Medieval Corned Beef.

“Caboches in potage.
Take caboches and quarter them, and seeth them in gode broth with oynouns mynced and the whyte of lekes slit and carved small”

— Curye on Inglysch, 14th Century

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Ingredients:

• 1 large head of cabbage, quartered
• 1 large onion, chopped fine
• 2 leeks, sliced into half rings
• 2 cups beef broth
• 1 teaspoon salt
• 1 teaspoon pepper, optional

Instructions:

1. Leeks can have dirt and silt in them, so swish the sliced leeks in a large bowl of water to clean them.
2. Combine the vegetables in a pot and sprinkle them with the salt and optional pepper.
3. Pour in the beef broth and bring it to a boil. Reduce to a simmer and cover. Cook for 20 to 30 minutes.
4. Serve it forth with Medieval Corned Beef.

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