Athenian white cabbage recipe

(ORDO NEWS) — Food has been central to social life throughout human history. In ancient Rome and ancient Greece, it was part of events from religious ceremonies to lavish feasts.

There is a lot of information about what the ancient Romans ate and drank – in written texts and archaeological finds, which helps us bring their gastronomic creations to life to this day.

Athenian White Cabbage is a popular recipe among Greek and Roman doctors and nutritionists.

Oribasius (4th century AD), a famous physician of the late Roman Empire, borrowed it from a much older book of dietary advice by Mnesias, an Athenian medical writer in the 4th century BC.

Doctors were interested in this dish because, as the Romans said, it cures headaches and helps with indigestion. Pliny claimed that if taken before a meal, it prevents drunkenness, and if taken after drinking, it can cure a hangover!

Whatever its medicinal value, Mneseus was absolutely right that cabbage in honey vinegar is delicious as an appetizer or side dish and is easy to prepare.

Athenian white cabbage recipe 2

Today we will prepare a simple but very tasty everyday dish of the ancient Greeks and Romans “Athenian white cabbage”.

Ingredients:

  • 1 small white cabbage;
  • 2 heaping teaspoons chopped fresh green coriander in oil
  • 2 teaspoons chopped fresh or dried rue (you can use bitter herbs or spices like fenugreek seeds as a substitute)
  • 2 pinches asafoetida powder (you can use garlic or onion powder as a substitute)
  • Salt to taste.

    Honey Vinegar:

  • 120 g of honey;
  • 2 tablespoons red wine vinegar.

Cooking:

Make honey vinegar first. Boil the honey, add the vinegar and reduce the heat a little. Store until needed.

Cabbage cut into small slices, wash and strain. Mix it with herbs and 3 tablespoons of honey vinegar. Sprinkle with asafoetida powder and a little salt.

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