Subject: Athenian Cabbage
From: Unicorn (unicorn@indenial.com)
Date: Wed Mar 13 2002 - 15:42:00 EST
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F O O D F U N N Y
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Here's a groaner from reader Jean Rivera:
Checking the menu, a restaurant customer ordered a bowl of vegetable
soup. After a couple of spoonfuls, he saw a circle of wetness right
under the bowl on the tablecloth. He called the waitress over and
said, "It's all wet down here. The bowl must be cracked."
The waitress said, "You ordered vegetable soup, didn't you?"
"Yes."
"Maybe it has a leek in it!"
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T O D A Y ' S R E C I P E
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Cabbage should be sliced with the sharpest possible iron blade, then
washed, drained, and chopped with plenty of coriander and rue. Then
sprinkle with honey vinegar and add just a little bit of silphium.
- Mnesitheus, "Oribasius"
Athenian Cabbage
1 small white cabbage, finely sliced, rinsed, and drained
2 Tbs (30 ml) chopped cilantro (coriander)
1 Tbs (15 ml) chopped fresh rue* (optional)
1 pinch asafoetida powder** (optional)
3 Tbs (45 ml) honey
2 Tbs (30 ml) red wine vinegar
Salt and freshly ground pepper to taste
* Rue (Ruta graveolens) is a culinary and medicinal herb not widely
available commercially. If you have some growing in your garden,
please use it. Otherwise, please omit.
** Asafoetida is a pungent plant derivative available in Indian
specialty shops.
Combine the cabbage, coriander, rue, and asafoetida in a mixing bowl.
Add the remaining ingredients and toss to combine. Serve at room
temperature. Serves 4 to 6.
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