It is often stated that during the middle ages those who could afford to eat meat ignored vegetables. The large number of recipes for vegetables in medieval manuscript cookbooks makes such a statement seem preposterous. Although vegetables are rarely mentioned on feast menus of that time, neither are they generally listed on menus today - and we certainly consider them a necesssary component of a meal!

This recipe works very nicely as a soup (if you use a cup of strong broth per person and additional spice to taste), or as a soupy vegetable, prepared in the proportions that follow. It is best served on the side in individual bowls.
1 medium cabbage (about 2 1/2 pounds)
2 c. chicken, beef or vegetable stock
1/2 t. cinnamon
scant 1/4 t. cloves
pinch saffron (optional)
salt to taste
1 medium onion, coarsely chopped
white of one large leek, coarsely chopped

• Divide the cabbage into quarters and then into eighths.
• In a large saucepan, bring the stock to a boil. Add the seasonings and then the cabbage, onion and leek. Cover and simmer for about 30 minutes, or until the cabbage is tender-crisp. (Turn the cabbage over after about 15 minutes of cooking.) Adjust the seasonings and serve hot.