Part 4/11:
Cabbage, long considered a staple across many cultures, finds its way into our Medieval meal. Although an explicit Medieval Irish recipe is scarce, we can take inspiration from Medieval English recipes that feature cabbage in broths. The suggested method involves quartering the cabbage and simmering it with onions and leeks in broth. By selecting ingredients common to the era, we can create a dish that resonates with its historical roots.