When it comes to food, pottage was one of the best-known staples of the medieval diet and cabbage was widely available. Cabbage pottage was therefore a popular medieval dish. Today we know it as cabbage soup of course, although in France they still use the word ‘potage’. Cabbage was one of the most common vegetables eaten in medieval Europe and remains one the most popular vegetables still grown by people right across the whole of Europe today. My recipe for cabbage pottage is easy to make, the ingredients are not expensive and it’s delicious to taste.
Making Cabbage Pottage
When I first made cabbage pottage for my family they were not very excited at the idea but once they smelled and then tasted the pottage itself, they were hooked! We now have cabbage pottage weekly, served with chunky wholemeal bread and it really is delicious! You can vary this pottage recipe by using half the amount of leeks recommended and replacing them with a couple of carrots and a handful of peas. Not only that but you can even vary the herbs and spices in the recipe and use whatever you prefer – a little mint perhaps or rosemary. People probably did this back in the 13th century because medieval herbs were used widely in recipes. The beauty of making pottage is that it is both easy and you can conjur up all kinds of variations of flavour. So go ahead and try this recipe and hopefully you will see cabbage as quite a different and much more appealing food.