Fleshy Leaves of Cabbages
You will take the fleshy leaves of cabbages which are clean and set them to cook with good fatty broth; and take pork grease or lardo, which is melted bacon; and take two onions and cut them in the fashion of a cross, and set them to cook with the fleshy leaves of the cabbages; and when the cabbages begin to fall apart, turn them with a haravillo until they turn yellow, and they shall be thoroughly mushy and they will be thick. Then remove them from the fire, and let them rest before preparing dishes.
From: Translation of recipe by Robin Carroll-Mann, Ruperto de Nola, 1529, Spain
Fleshy Leaves of Cabbages:
What I did:
- Cook your cabbage in fatty broth and add to this bacon fat, or lard (I had none of this on hand so boiled the cabbage with a few strips of bacon which took care of both the fat and broth, it worked out quite well)
- quarter two onions and add to the cabbage (I'm figuring two for each cabbage)
- when the cabbage starts to fall apart, mix it up until it's mushy and thick and yellow (I ended up draining out a bit of the liquid as well, and also the bacon)
- remove from heat and let cool a bit before serving
- Once thickened, remove from heat (I took it off and combined the two)
I didn't get yellow but it was white in colour, it would be a bit more yellow if I used beef stock, however this was very nice and sweet as well as refreshing!
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