Part 3/9:
Ingredients for the Roman Cabbage Delight
Gathering ingredients for this ancient dish reveals an eclectic mix befitting Roman tastes. The list includes two pounds of cabbage (or bok choy), a generous amount of garum or fish sauce, olive oil, ground cumin, wine (preferably a sweeter white), and an array of fresh spices like pepper, chopped leeks, caraway seeds, and coriander.
As the preparation begins, it becomes paramount to wash the cabbage thoroughly to rid it of any hidden dirt—a message often overlooked in modern cooking.