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Old 08-05-2005, 08:24 AM   #1
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Roman Coleslaw

Roman Coleslaw


1 md Cabbage
1 ts Caraway seed
3 oz Olive oil
1 Leek, trimmed, chopped fine
1 tb Liquamen (sep. recipe)
1 Coriander leaf, chopped (optional)
1 tb White wine
1/2 ts Cumin seed, ground
Pepper and salt to taste


1) Peel off the tough outer layers of the cabbage and core the remainder. Boil the cored cabbage in enough water to cover for 15-20 minutes, until tender. Drain, then rinse the cabbage in cold water until cool. Drain again, then chop well.

2) Mix together the remaining ingredients and pour over the chopped cabbage. Mix well and serve.

NOTE: This recipe may be prepared without chopping the cabbage leaves; also, with the cabbage still warm; and lastly, with 2 boiled and sliced leeks added to it.

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Old 08-05-2005, 10:24 AM   #2
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That sounds really good, Daily...I love cabbage.

Question: what is "Liquamen"?
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Old 08-05-2005, 10:41 AM   #3
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Sorry, but I do not know. I am not the author of the recipe. These are recipes that others have posted on our website that they wish to share.
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Old 08-05-2005, 10:48 AM   #4
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Quote:
Originally Posted by Constance
Question: what is "Liquamen"?
It's a type of fish sauce. You probably don't want to read too much about it's made.

http://www.google.com/search?hl=en&l...en&btnG=Search
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Old 08-06-2005, 10:28 AM   #5
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You're right, Jen...I didn't really wanna know that.

I think I'll substitute a bit of anchovy paste.
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Old 08-11-2005, 03:55 PM   #6
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Hi all,

I've seen a similar Italian recipe that used fennel bulbs instead of cabbage.

Constance here is some info on liquamen, for centuries it was all the rage! (IMHO)

http://www.geocities.com/Athens/Itha...7/c_garum.html

http://thefoody.com/hsoup/roman.html
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