Cabbage, Lordly.

It's still the time of the year for winter foods, and that means... cabbage (or at least includes it). I like cabbage in about all of its forms, including the much-disputed Brussel's Sprouts, and I have a few favourite and go-to preparation types for the different kinds of cabbage.

In case you're looking for medieval recipes for cabbage, Christopher Monk, who's doing research and recipe recreation of medieval recipes, has you covered. Check out his Cabbage Pottage blog post, with a number of recipes for more or less enriched cabbage dishes - spiced up and thickened with egg yolk if you're cooking for a lord, for instance.