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Welcome to the Celtnet Roman Recipes Page for Cabbage Shoots

Cymas et cauliculos
(Cabbage Shoots)

Origin: Roman      Period: Traditional

Original Recipe

Cymas et cauliculos (from Apicius' De Re Coquinaria)

Cymas: cuminum, salem, vinum vetus, oleum. si voles, addes piper et ligusticum, mentam, rutam, coriandrum, folia coliculorum, liquamen, vinum, oleum.

Translation

Boil the sprouts; season with cumin, salt, wine and oil; if you like add pepper, lovage, mint, rue, coriander; the tender leaves of the stalks stew in broth; wine and oil be the seasoning.

Though based on the work of the Roman fourth-century CE gastronome, Apicius this recipe is adapted based upon a description given in a poem by the first-century CE poet, Martial.

Ingredients

900g cabbage shoots or broccoli or Brussels sprout tops
pinch of cumin
pinch of salt
2 tbsp white wine
1 tbsp olive oil


Method:

Steam the vegetables. When they are done, add to a bowl and season with the spice, salt, wine and olive oil.

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