This recipe, from a tuscan manuscript of XIV century, is a perfect and healty solution for modern meal.

The writer presents this recipe in two version: lean (di magro) and with meat (di grasso). Lean eating, was mandatory in medieval time 3 days a week, in lent and in special days of the week. It was also mandatory in the Monasteries. Eating lean implies avoid any kind of animal products, including for instance butter, milk, eggs. This is why medieval recipe books are an incredible -yet, not fully exploited- source for Vegan eaters.

MEDIEVAL CABBAGE SAUTE’/ VEGAN

Boil kale or cabbage leafs. Stir them. In a large pan, sauté olive oil with onion and then add green leafs, fennel, and cubed apple. Ad little vegetable stock, coock untill tender and serve.

MEDIEVAL CABBAGE SAUTÉ/ RICH VERSION

The previous sauté can be enriched with fried bakon, eggs and cheese. Before serving, spice it up.

ORIGINAL RECIPE

Dei predetti. Togli le cime dei cauli, e falle bullire: poi le cava,
e friggile nell’oglio con cipolle tagliate, e bianco di finocchi, e pome
tagliate; e poni dentro un poco di brodo: et poi fa’ le scudelle, e
gittavi su de le spezie. Possonsi eziandio fare con lo lardo, col cascio
e con l’ova perdute, et ponervi de le spezie; e dara’ al Signore.