Medieval Cooking Recipes: Sitting Cabbage
Women in the kitchen in the middle ages
Below is the recipe Original of a second dish typical of’Middle Ages; the post It is taken from blog of Emiliano Friends sguardosulmedioevo.org.
The particular name of this dish, originally from the medieval town of Acerenza, in Basilicata, comes from the fact that, during cooking, cabbage seems to rest on the bottom of a casserole.
Only when it is fully “sitting” we will know that cooking is finished.
But from the beginning: after having washed carefully a savoy from about 1 kg, the take off their first leaves, and it affects the base with a cross-cutting.
In a large saucepan of crock, It leaves a fry chopped onion and bacon in a little oil, then posarvi inside the cabbage along with 80 g in black olives pitted and an outlet pepe.
After adding the sale, It bathes everything with a bit’ of broth and let it simmer until the cabbage will not be ready.