Cabbage Pottage

[wcm_nonmember]<!– –><div style="text-align: center"><!– –><img src="" alt="" scale="0" style="max-width: 30%; margin-top: 20px"><!– –><!– –><h2><!– –>Unlock this Story<!– –></h2><!– –><p style="padding-bottom:25px"><!– –>Stories from the 'Bucket List' book are only available to members<!– –></p><!– –><a class="et_pb_button" background-color: #ffffff"<!– –>href="/product/digital-club-membership/">join the club</a><!– –></div><!– –><!– –>[/wcm_nonmember]<!– –><!– –>[wcm_restrict]<!– –><!– –><div class="page" title="Page 70"><!– –><div class="section"><!– –><div class="layoutArea"><!– –><div class="column"><!– –><!– –><p>This bucket list dish is <b>fun and surprising</b>. Think of a historical dish, maybe even a dish that wouldn't make the cut for an Instagram-worthy photo – that tastes unusual compared to what you usually eat. Then imagine it's still totally delicious.</p><!– –><!– –><p>There are always dishes that look or sound bad but end up tasting amazing. That was the case with this one, which was the first <b>medieval dish </b>that Jennifer made. She freely admits that it looks and sounds a bit grim on paper but she loves doing medieval re-enactments and at the time her parents volunteered regularly at the local museum of historical buildings. They had the theme of ‘bleak midwinter’ and asked Jennifer to cook up a dish that fitted the theme.</p><!– –><!– –><p>It would have been eaten in January in the Middle Ages and it’s a <b>warming savoury broth packed with spices and veggies </b>so it was the perfect choice! People loved it despite her expecting it to be pretty unpleasant to eat. She only realised that people weren’t just being polite about it towards the end of the day, by which time people were taking home leftovers.</p><!– –><!– –><p>Now it’s become a <b>regular dish in her repertoire </b>and she loves watching people converting from being completely dubious to gushing about how good it is.</p><!– –><!– –><p>It's a very simple dish: chicken stock with a bunch of spices, add chopped up cabbage, then chopped leeks and onions, and finally bacon bits. It comes from a surviving collection of medieval recipes and she actually had the <b>original recipe</b>text which reads:</p><!– –><!– –><p>Caboches in Potage: Take caboches and qater him and seeth him in god broth with onyons ymynced and the whyte of lekes yslyt and ycorue smale and do there to saffron and salt and force him with powder douce.</p><!– –><!– –><p>Jennifer suggests that people might be more inclined to try it if it looked prettier, but she thinks part of the charm is the way it looks in the original recipe. The photo here tries to find a happy balance between the two! She also says that while it is, of course, possible to cook it on a modern hob, it tastes <b>better cooked over an open fire</b>. Most people might cook this at home, but if you’re ever around an open fire this is definitely an amazing, unusual option to try out – plus it’s super easy to do!</p><!– –><!– –></div><!– –></div><!– –></div><!– –></div><!– –><!– –>[/wcm_restrict]