| To Make Pickled Cabbage |
| Ein Kochbuch aus dem Archiv des Deutschen Ordens, 15th Century. Translated from Old German to Modern German by Dr. Thomas Gloning; Translation from German to English by Volker Bach. |
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31. Wilthu machenn eynngemacht Crautt: so seudt weysse Heuptt und ein zweythell Sennffs und das dritthell Hoengs und die selbing mach undereinander mitt Wein und thu darein Koemel und einß des genug und leg dan des gesotten Kraut darein und [[nnd_Ed.]] gibe es kalt. also magst auch priesen die Seudt mitt Würczenn und gyb sy hin. 31. If you want to make pickled cabbage Boil white cabbage heads, take two parts mustard and one part honey, mix them with wine and add caraway /einß/ (?) it enough, put the boiled cabbage into it and serve it cold. You can also season the broth and serve it. |
|
1
|
Head Cabbage |
|
1/2 C
|
Yellow Mustard Seeds |
|
1/4 C
|
Wildflower Honey |
|
1 1/8 C
|
Trollinger Wine |
|
1 1/2T
|
Ground Caraway |
Cut head of cabbage in quarters and remove core, then cut each quarter in half. Bring a pot of water to boil and then add cabbage. Boil for ten minutes, drain well. Measure mustard seeds into a coffee grinder and process until as fine as desired. Transfer mustard to a food processor and add honey and caraway. Process mixture until combined and then add Wine. Combine cabbage and mustard and place in sealed container. Allow to sit and serve cold.
