Cabbage Soup
Redaction by THF Dagonell Collingwood

Original: From A Forme of Cury
14. Caboches in Potage
Take Caboches and quarter hem and seeth hem in gode broth with Oynons
y-minced and the whyte of Lekes y-slit and corue smale, and do ther-to
safron and salt, and force it with powder douce.

14. Cabbages in Soup
Take cabbages and quarter them and seeth them in good broth with onions
minced and the whites of leeks slit and diced small and do thereto
saffron and salt and season it with sweet powders

Saffron is the world's most expensive spice and literally worth more than
it's weight in gold.  Medieval cooks use it as a coloring agent.  I used
tumeric instead.  Leeks are a spring vegetable.  I substituted a carton of
potato and leek soup.  Shire potlucks tend to be carnivore carnivals, I
wanted the vegans to have something to eat, so I used vegetable broth.
Unfortunately, the leek soup was creamy white, the vegetable broth was
clear golden and one of the cabbages was red.  The broths combined to a
muddy brown.  It was good, cheap and filling but unappetizing to look at.
I brought most of it home.  Twelfth Night was small this year, we had
16 people and food for 30.  I'm hoping that's why the soup went uneaten.

1/2 head green cabbage, diced
1/2 head red cabbage, diced
2 onions diced
1 carton potato-leek soup
1 carton vegetable broth
1/4 tsp cardamon
1/4 tsp coriader
1/2 tsp tumeric
2 tsp sugar

Combine all ingredients, bring to boil then simmer for about 20 minutes.
Serve hot.