CABBAGES be of five sorts; the best are those that have been touched with frost and they are tender and soon cooked; and in frosty weather they must not be parboiled, but in rainy weather they must. White cabbages come at the end of August. Cabbage hearts at the end of the grape harvest. And when the heart of the cabbage, which is in the midst, is plucked off, you pull up the stump of the cabbage and replant it in fresh earth, and there will come forth from it big spreading leaves; and the cabbage takes a great deal of room and these cabbage hearts be called Roman cabbages and they are eaten in winter; and when the stumps are replanted, there grow out of them little cabbages which are called sprouts and which are eaten with raw herbs and vinegar; and if you have plenty, they are good with the outer leaves removed and then washed in warm water and cooked whole in a little water; and then when they are cooked add salt and oil and serve them very thick, without water, and put olive oil over them in Lent.
Le Ménagier de Paris, 1395; Lady Branwyn ni Ceallaigh (SCA)
Siehe auch: Rosenkohl I-II