Recipe Manuscript

Gefrilts Kraütt Soltu Also Machen

Name: Gefrilts Kraütt Soltu Also Machen
Prep time: PTPT15M
Cook time: PTPT25M
Yield: 4
Cuisine: European
Ingredients: 1 medium savoy cabbage (about 1 kg); 500 ml good quality beef or vegetable broth (substitute: chicken broth if preferred); 1 clean kitchen towel

"How To Also Make Pickled (Fermented) Cabbage"

1570

From the treasured pages of Kochbuch

Unknown Author

Renaissance (1400 - 1700)European Beginner Dinner Lunch Other

Original Recipe • 1570

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Gefrilts Kraütt Soltu Also Machen

"Emmerein griettem sustem krautts kopff thüe den Stranck herauß. Nim ein schönes Tüchlein, thu es in das kraut kopff vnnd henck es auff, so seigt das wasser darauß, vnnd bleibt das kraut darinnen. Nim das kraut, hack es klein, nim ein schönes Häfelein, thu es darein, thu auch ein gute würfel brüh darein, vnd laß sieden. Darnach so seig es durch ein tüchlein, was dar an henckt."

English Translation

"First, take a cleaned, well-trimmed head of cabbage and remove the stalk. Take a fine cloth, put it into the head of cabbage and hang it up, so the water will drain out and the cabbage remains inside. Take the cabbage, chop it finely, take a nice small pot, put it in there, also add a good cube of broth and let it boil. Afterwards, strain it through a cloth and keep what clings to it."

Note on the Original Text

This recipe, like many from the late Renaissance, is terse—assuming a basic familiarity with kitchen skill, omitting amounts and seasoning instructions unless crucial to the process. Spelling varies (e.g., 'gefrilts' = gefülltes, 'kraütt' = Kraut/cabbage) due to regional dialect and the lack of standardized orthography at the time. Its practical, stepwise style was written more as an aide-memoire for experienced cooks rather than as detailed guidance for beginners.

Modern Kitchen Interpretation

Recipe's Origin

Title

Kochbuch (1570)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1570

Publisher

Unknown

Background

A flavorful journey back to the last third of the 16th century in the Oberpfalz region, this cookbook serves up a delightful menu of Renaissance-era recipes and culinary wisdom—perfect for those who wish to feast like nobles of old.

Kindly made available by

Heidelberg, Universitätsbibliothek

Historical Background of the Recipe

Learn about old traditions

This recipe hails from a 16th-century manuscript cookbook from the Oberpfalz region (likely today's eastern Bavaria, Germany). During this period, recipes were recorded for the household kitchens of affluent families—often handwritten collections passed down or expanded over generations. Cabbage was an essential staple in Germanic lands, valued for its ability to keep well during winter and its versatility. The method here demonstrates the resourcefulness and techniques of the time: draining water not only keeps the texture firm but likely helped with storage and serving in an era before refrigeration or tightly sealed containers.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the late 16th century, cooks would have used a sharp knife for coring and chopping, a cloth or linen towel for stuffing and draining, a sturdy earthenware saucepan (Häfelein), open hearth or simple stove for boiling, and a cloth or sieve for straining. Hanging the cabbage could be done on a kitchen peg or over a large bowl to catch the drips. Ladles and wooden spoons would finish the job, and all steps would be done by hand.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

25 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 medium savoy cabbage (about 2.2 lb)
2 cups good quality beef or vegetable broth (substitute: chicken broth if preferred)
1 clean kitchen towel

Instructions

Begin by taking a fresh head of savoy cabbage (about 2.2 lb is a good standard head).
Cut away the core carefully, leaving the leaves as intact as possible.
Take a clean kitchen towel, place it into the hollowed cabbage head, and hang it up for about 30 minutes to allow as much water as possible to drain out—this is a traditional but somewhat unusual method to remove moisture while keeping the leaves together.
Next, remove the cabbage from the towel and finely chop it.
Place the chopped cabbage into a medium saucepan or small pot (about 2 quarts capacity).
Add a well-flavored broth—here, a 'würfel brüh' in the text likely refers to a seasoned meat or possibly a vegetable broth; use about 2 cups.
Simmer the cabbage gently over medium-low heat for 20-30 minutes until just tender.
Once cooked, strain the cabbage and broth mixture through a clean towel or fine-mesh strainer, reserving only the cabbage.
Allow the liquid to drip through but do not press.
Serve the strained, flavorful cabbage, perhaps with a little fresh pepper or a knob of butter if desired.

Estimated Calories

50 per serving

Cooking Estimates

You will spend about 10 minutes preparing the cabbage and broth, and it needs 30 minutes to drain. Cooking takes 20-30 minutes. Each serving has around 50 calories, and this recipe makes 4 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.