Lahaná ton Athinaíon (LAH-hah-nah ton ah-thee-NAY-on)
Ancient Greek Cabbage Dish
Step back in time with Lahaná ton Athinaíon, an ancient Greek recipe that brings a touch of Athens to your table. This dish, blending cabbage with sweet and tangy flavors, is a testament to the sophistication of classical Greek cuisine.
Recipe Directions
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.History
Reflecting the culinary artistry of ancient Greece, this cabbage dish was enjoyed by both Greek and Roman societies. Its blend of ingredients showcases the flavors favored in classical Mediterranean cooking. This is a popular recipe among Greek and Roman writers. Oribasius (4th century AD), a well-known doctor of the late Roman Empire, borrowed it from a much older book of dietary advice by Mnesitheus, a medical writer from Athens who lived in the 4th century BC.
Doctors were interested in this dish because it was said to cure headaches and was good for stomach upsets. Pliny claimed if taken before a meal it prevented drunkenness, and if taken after drinking it could cure a hangover!
Whatever its medicinal value, Mnesitheus was quite right about cabbage in honey vinegar being delicious as a starter or side dish and it's simple to make. Often served in traditional feasts, this dish is a celebration of the bountiful produce of the Mediterranean and a nod to the shared culinary heritage of Greece and Rome.
Ingredients
1 small white cabbage2 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 honey2 tbsp red wine vinegar
