Cabbage in the Athenian Way

Mnesitheus’ “Cabbage in the style of Athens” (4th c. BCE) is quoted by Oribasius, physician to the emperor Julian in the fourth century AD in his Medical Collections, Book IV, Chapter 4, part 1. The old book by Mnesitheus, a medical writer from Athens (4th century BC) was a favourite read by those who like to utilise nutrition as medicine.

“Cabbage should be cut up with a very sharp iron knife, then washed and drained. A sufficient quantity of coriander and rue should be cut up together with cabbage; then sprinkle with oxymeli and grate on top just a little bit of asafoetida.”
(Mnesitheus)

1) Cabbage the Athenian way (vg)
'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. Incidentally, you can eat this as a meze.'
– Mnesitheus, quoted in Oribasius, Medical Collections 4, 4, 1.

Recipe from The Classical Cookbook, by Andrew Dalby and Sally Grainger

1 small white cabbage
2 heaped tsp chopped fresh green coriander in oil
2 tsp chopped fresh or dried rue (you can use a bitter herb or spice such as fenugreek seed as a substitute)
2 pinches asafoetida powder (you can use garlic or onion powder as a substitute)
Salt

Honey vinegar
120g honey
2 tbsp red wine vinegar

First make the honey vinegar. Boil the honey and skim it, add the vinegar and reduce a little. Store until needed.

Finely slice the cabbage, wash and drain it. Toss with the herbs and 3 tablespoons of honey vinegar and sprinkle with the asafoetida powder and a little salt.