Recipe history & notes
White Cabbage Spinach is a historical Romanian recipe from 1842, presented with ingredients, preparation, and historical context. This page brings together the available transcription, editorial notes, and the original manuscript image.
Ingredients – White Cabbage Spinach
- white cabbage
- flour
- fat
- meat broth
- pepper
- salt
- sugar
- 2 spoons cream
- sausages or cutlets (for garnish)
Original manuscript
Digitised facsimile from the 1842 archive.
Historical narrative
# White Cabbage Spinach (1842)
## Faithful Translation into Modern English
First wash the white cabbage very well and blanch it twice in boiling water, then let it boil until soft and, straining it, make a roux of flour in fat; cutting the cabbage very finely, put it into the roux so that it fries well; then add two ladles of meat broth, add pepper and salt, a small piece of sugar, two spoonfuls of cream, as much as you like, and let it boil a little; then place it on a platter, garnishing around with sausages or cutlets.
Cook’s advice
# Modern Tips (not part of the original text)
- Finely shred the cabbage for even texture.
- Brown the roux until golden for richer flavour.
- Adjust sugar to taste.
- Serve with smoked sausages or meat patties.
Additional notes
# Historical and Language Notes
- “Curechi” is the old term for white cabbage.
- “Rumeană” refers to a roux (flour browned in fat).
- Sugar balances the cabbage’s acidity.
- The dish was served as a hearty side, with sausages or cutlets.