carraway seed is still used today in the
preparation of the delicious "Bavarian" cabbage which
also includes wine and other spices.

[88] ANOTHER WAY
_ALITER_

CUT THE STALKS IN HALF AND BOIL THEM. THE LEAVES ARE MASHED AND
SEASONED WITH CORIANDER, ONION, CUMIN, PEPPER, RAISIN WINE, OR
CONDENSED WINE AND A LITTLE OIL.

Very sensible way of using cabbage stalks that are
usually thrown away. Note the almost scientific
procedure: the stalks are separated from the leaves,
split to facilitate cooking; they are cooked separately
because they require more time than the tender greens.

Our present method appears barbarous in comparison. We
quarter the cabbage head, and either boil it or steam
it. As a result either the tender leaves are cooked to
death or the stems are still hard. The overcooked parts
are not palatable, the underdone ones indigestible. Such
being the case, our boiled cabbage is a complete loss,
unless prepared the Apician way.

[89] ANOTHER WAY
_ALITER_

THE COOKED [1] STALKS ARE PLACED IN A [baking] DISH; MOISTEN WITH
STOCK AND PURE OIL, SEASON WITH CUMIN, SPRINKLE [2] WITH PEPPER,
LEEKS, CUMIN, AND GREEN CORIANDER [all] CHOPPED UP.

[1] Tor. _Coliculi assati_--_saute_, fried; (Remember:
_Choux de Bruxelles saute_) List. _elixati_--boiled.
G.-V. _Cauliculi elixati_.

[2] Tor. _Superasperges_; G.-V. _piper asperges_.

Sounds like a salad of cooked cabbage. The original
leaves us in doubt as to the temperature of the dish.

[90] ANOTHER WAY
_ALITER_

THE VEGETABLE, SEASONED AND PREPARED IN THE ABOVE WAY IS STEWED WITH
PARBOILED LEEKS.

[91] ANOTHER WAY
_ALITER_

TO THE SPROUTS OR STALKS, SEASONED AND PREPARED AS ABOVE, ARE ADDED
GREEN OLIVES WHICH ARE HEATED LIKEWISE.

[92] ANOTHER WAY
_ALITER_

PREPARE THE SPROUTS IN THE ABOVE WAY, COVER THEM WITH BOILED SPELT AND
PINE NUTS [1] AND SPRINKLE [2] WITH RAISINS.

[1] The nuts should not astonish us. The French today
have a delicious dish, _Choux de Bruxelles aux
Marrons_--Brussels Sprouts with Chestnuts. Sprouts and
chestnuts are, of course, cooked separately; the lightly
boiled sprouts are _saute_ in butter; the chestnuts
parboiled, peeled, and finished in stock with a little
sugar or syrup, tossed in butter and served in the
center of the sprouts.

The Apician formula with cereal and raisins a