Krambe – Roman Cabbage Salad with Ancient Dressing

Krambe – Roman Cabbage

Course: Mensa Prima (First Course)
Origin: Ancient Rome
Served: Warm or cold
Event: Push for Pennsic 2004 – Early Roman Feast

Historical Background

“Krambe,” the Latin word for cabbage, refers to a humble yet important vegetable in the Roman diet. Cabbage was not only a staple food but also valued for its supposed medicinal properties. Roman authors like Cato the Elder praised cabbage as a preventative against disease, and Apicius included several variations in his culinary writings.

This particular preparation features a simple but flavorful dressing of oil, wine, and spices—showcasing Roman balance between taste and practicality.

Modern Interpretation

This version softens the cabbage by boiling, then combines it with classic Roman seasonings for a zesty, herbed side dish.

Ingredients

• 1 medium cabbage
• 3 oz olive oil
• 1 tbsp liquamen (or substitute fish sauce)
• 1 tbsp white wine
• 1 tsp caraway seeds
• 1 small onion, finely sliced
• Coriander, salt, and pepper to taste

Instructions

1. Boil cabbage in water 15–20 minutes until tender.
2. Drain, rinse with cold water, drain again, and chop finely.
3. In a bowl, mix olive oil, wine, liquamen, onion, and spices.
4. Pour dressing over cabbage and mix thoroughly. Serve warm or chilled.

Sources

• Apicius – De Re Coquinaria (LacusCurtius): Full Latin & English Text
• Cato the Elder, De Agricultura: brief mention of cabbage as medicine

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🍷 Want more recipes from this feast?

Explore the other dishes served at the Early Roman Feast – Push for Pennsic, July 9–11, 2004:

• Cucumeres (Braised Cucumber)
• Lucanicae (Grilled Sausages)
• Epityrum (Olives)
• Moretum (Herbed Cheese Spread)
• Piadina (Flatbread)
• Petaso paro Mustacei (Smoked Ham with Sweet Wine Cakes)
• Erebinthoi Knakosymmigeis (Chickpeas with Saffron)
• Itria (Sesame Seed Biscuit)
• Basyniai (Fig and Walnut Cakes)