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Recipe for
Krambe (Cabbage salad)

Cabbage salad (Krambe)

by Mnesitheus of Cyzicus, [quoted in Oribasius' Medical Compilations]

Yeah, go ahead and click here to buy this book!
Roman Cookery: Ancient Recipes for Modern Kitchens.

Yes, this book has a new cover, but I like this one better. Blah, I am so horrible.
AFAIK, this recipe comes from Roman Cookery by Mark Grant and was inserted by the newsletter article author I got it from. I will say again to PLEASE buy these author's books! By doing so, you will help support them — even for books that are older and might not sell as well anymore... These authors do not do this for money, they do it for love. Please support them!

This recipe is an example where the omission of an ingredient really matters, and the ingredient is not available in supermarkets. Rue used to be a popular herb in England, yet its use dwindled to nothing in the Tudor period. Seeds are available from Baker Creek Heirloom Seed Company. The seeds germinate easily, so there should be no problem over growing it in a window sill box and it grows rather well in home gardens. Asafoetida can be purchased from Indian and health food shops.

Original recipe:

Translation: You should cut up cabbages with a very sharp knife, then wash them and allow the water to drain off. Cut up together with the cabbage a sufficient quantity of coriander and rue; then sprinkle with honeyed vinegar and grate on top a small quantity of asqfoetida.


  • 1 white cabbage
  • 2 T. white wine vinegar
  • 2 T. clear honey
  • A bunch of fresh coriander leaves
  • A sprig of fresh rue
  • 1 t. asafoetida powder
  • Sea salt (optional)


  • Thinly slice the cabbage as for a coleslaw and arrange in a salad bowl.
  • Combine the vinegar with the honey in a cup.
  • Finely chop the coriander and rue and add to the honeyed vinegar.
  • Season with salt or garum if you wish, although the dressing is strong enough not to need it.
  • Stir the asafoetida into the dressing and pour over the cabbage.
  • Toss before serving.
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