Considering how super high quality these are, it’s really impressive that you post at least one video a week. The history, the recipes, the editing… all A++.
When I was a teen, we were eating with our extended family at a restaurant when my uncle complained about cabbage. To which I exclaimed, having just learned that day about the biology of the digestive system, "Cabbage is good for your colon!" I had no filter then and barely have one now. My uncle thought it was hilarious and my mom was mortified. To this day 30 years later, all my siblings still make fun of me. I still don't see anything wrong with the statement.
@BeebeeWookie sometimes our family don't appreciate our inquisitive and enthusiastic natures. It's fun to grow up and realize that all the really fun people are just as weird as we are ;)
Cato's enthusiasm makes me think of some of those currently shilling essential oils: it'll clean your house, clear out your kid's ear, perk up your food, make your dog regular, prevent illness, cure cancer, etc, etc, etc.
I clicked on this video hoping to see you talk about Cato's obsession with cabbage, and was not disappointed. I read Cato's De Agricultura a couple months ago and stumbled upon his almost 2,000-word ode to cabbage. It just goes on and on. (It's De Agricultura 156-157 for anyone curious to read it). The man truly loved his cabbage.
I wonder if scurvy played a role in the medicinal image of cabbage. There's a decent amount of vitamin C in the looser green cabbage and in kale, and scurvy can cause gum disease and spitting up blood.
You can use cabbage as a police and sauerkraut and kimchi are amazing for healing your gut and giving tons of probiotics. Gut health is 80% of your immune system.
If I remember correctly, Townsends did a simple sauerkraut recipe on his channel, and talked about sauerkraut being used by German sailors to prevent scurvy, due to its high Vitamin C content! Huzzah, sauerkraut!!!
In my local dialect we say "krepan" if you are dead tired, or wasted. OH, I am from Split, Croatia, the province of Dalmatia. Yep, the retirement home of the aforementioned emperor.
In greek we say krepali κραιπάλη, which means hangover or getting really excessively drunk. Apperantly the latin crapula might come from the greek, or both from a third source.
In english you do have the word "crap", which is basically the short form of crapulence. It's interchangeable with the word "shit" and can be used in all the same ways.
Cabbage is one of my favorite foods. :x I don't understand people who thinks it's boring. Its sweet and crispy raw, you can fry it, add it to stews, roast it, turn it into sauerkraut. It's so versatile!
I like cabbage too. It’s always seemed so strange to me how people literally despise it, the same with Brussel sprouts. Roasted Brussel sprouts are awesome!
Not cabbage-related but something else really neat about Diocletian is the palace he went to when he retired - Diocletian's Palace is in present day Croatia, and now a large portion of the city of Split has repurposed it as such, since it's so dang big it's like a city unto itself. There are still artifacts there such as sphinx statuettes gifted to him from the then pharaoh of Egypt! and though Diocletian himself was an intense persecutor of Christians (the Diocletianatic Persecution is considered the most strict persecution the Romans ever put forward towards Christians), ironically the temple of Jupiter that then became his mausoleum in the palace was transitioned into a Catholic cathedral, which is considered to be the 2nd oldest one still in use in the world
@@EresirThe1st "Twelve sphinxes were brought to Split after Diocletian put down a rebellion in Egypt somewhere around the year 297. Unfortunately, only one survived and is now standing at the Peristyle. The sphinx on the Peristyle is made of black granite. It dates back to the period of pharaoh Tuthmosis III who lived from 1479 until 1425 BC." Yeah got the details wrong on that
@@EresirThe1st There was, but - funnily enough - it was Diocletian himself. Roman emperors were formally recognized as pharaohs after Egypt became a Roman province. The last pharaoh was emperor Maximinus Daza in the early 4th century.
Enlarged liver is also a good predictor for enlarged spleen. Source: the papers my doctor gave me when an MRI for something else entirely found a gigantic liver and a moderately large spleen. The human liver should be 7-10 cm. Mine is 22 cm. I think the next time my doctor complains that my cholesterol is still too high despite eating meat about once a month, not using any trans fats, losing 40 lbs this year, and taking three kinds of cholesterol pills every day, I'm going to ask about just removing half of it. I'd still have more than a human liver worth of liver and I'd be less likely to have a stroke or heart attack.
with the "it will not cook" passage, acid can keep foods crunchy for longer, if you don't cook onions down enough and deglaze with wine they'll almost uncook so they arent too wrong with that one
And yet vinegar helps break everything down for the best bone broth. Love it, going as far as using reduced balsamic on vanilla ice cream. (Plus a nice lemon olive oil works like magic shell) Thank you for the knowledge.
Pro tip from the Cantonese: if you have more bok choy than you can use to make this dish, use the outer leaves first instead of using up whole heads of bok choy. Not only are they more tender and more fit for gentle poaching, but they spoil sooner than the inner leaves, so using them first will help the bok choy last longer in the fridge.
I mean,you will get a "squeeze" in your blood vessels when they get caked with plaque from rich foods. Leafy green vegetables improve nitric oxide in the blood, which improves blood flow. Their understanding of this wasn't as refined as ours, but not completely wrong.
Also good bacteria love cabbage (and others in that family). Good bacteria means a healthier gut and a healthier gut means a healthier whole body, including the mind.
Being of German and Polish descent, I love cabbage. I even make tacos out of it. Maybe its time to do the history of sauerkraut. Which I also love!!! Thanks Max, hope your New Year is going well!
The love for cabbage, sauerkraut, sauergurken and potatoes should be in your blood! 😂😂😂 These are pretty much national vegetables / dishes of both countries, and I probably still forgot something culinary what they both have in common and perceive as own, national food.
The botanical and culinary options that exist for any Brassica Oleracea cultivar is just mindblowing. Personaly i find filled Polish cabbage rolls quite scrumptious
I love that someone looked at a scrappy lil' mustard weed in the grasslands and said, "I'm gonna turn you into something edible". And it turned out to be really well-suited for the purpose!
@@Burning_Dwarf From what I have read there the filling is fried before being wrapped. That sounds like it could add a lot of nice aroma - I will have to try to incorporate that next time I make them. Sounds awesome! Thanks!
Just for a thought: Overeating heavy fat DOES lead to 'squeezing' of the veins and arteries--we call it high cholesterol and plaque. And there are micronutrients in the cabbage family that directly reduce the inflammation associated with this condition (which fyi, also comes from a compromised liver, which also happens with overeating). And if you go to a pure cabbage diet, yes, both cholesterol levels and liver function will improve. So...Cado was nuts, but not all wrong. NOTE: I am in no way saying to not go to a doctor, or never use medicines.
@@user-mc5vy2vk5n Romans didn't have the concept of germs or cholesterol, they were probably alluding to them, but never fully grasped em. Like the whole thing with cabbages and improving livers and arteries, We and the Romans had the same destination in mind, but went through completely different journeys to them. Our 'journey' our reasoning is more technical and elaborate than the more elementary one of the Romans.
I think Cato was onto something! "Too much food" = high cholesterol, which does make it harder for the blood to get around (high blood pressure) for which a diet high in cabbage would actually be a good thing :)
Which is why our buddy Epicurus taught the Everything in moderation principle. And I'm Latvian so cabbage is in my genes...love it any way its served to me, and make our own Cole slaw all the time, as well as fermented sauerkraut with cranberries in it.
I made this and it was amazing! Instead of ground cumin, I used whole cumin seeds sauteed in one Tablespoon of the oil at the start of making the dressing (let it cool before adding the wine.)
If the hearing loss is due to a blockage caused by a build-up of wax or dead skin, then irrigation is a valid treatment. Cabbage juice, wine, and water can't be any worse than some of the other choices.
Conversely, that particular mixture sounds like a a good way to get a bacterial ear infection from all the dissolved nutrients and sugars in the juice and wine (especially since the wine would be diluted with water and juice, so any antibacterial effects from the fermentation and alcohol content are lost).
I have been told several times to put cabbageleaves on inflamed bodyparts. Also, here (sweden) , it is commenly suggested to put in your bra if your milkglands(is that what they are called?) becomes inflamed and cause the milk to be trapped when you are breastfeeding. I thought my mum and grandma had gone nuts or was trying to trick me or something when I had my son but it actually really helped. Felt so calming and soothing and the milk was released. Completely recommends this. Haha. It is true.
Being from the "Tin Isles" ancestrally, and being raised by a Polish/German dad, and a half Finnish mom, I'm pretty sure that I have cabbage in my DNA. It's a regular go-to for my meals. Like Samwise Gamgee said about potatoes: Boil 'em, mash 'em, stick 'em in a stew...
The pine nuts and raisins - there’s a recipe for roasted cauliflower with pine nut, raisin, and caper vinaigrette that is just to die for, so I can totally see that working with cabbage.
What a fun episode! I love cabbage just as much as the ancient Romans! However, I didn't love Bright Cellars as much. I didn't do enough research before I signed up - their wines are all private label, that is, only sold by them, so not a good way to find new wines you love that you can go pick up at your local wine store. And I'm no wine snob, but the wines weren't very good. Their test to determine your taste is completely useless (I don't want sweet wine, and all they ever sent me were sweet ones). One bottle was a dead ringer for - seriously - Arizona Iced Tea. Weird bitter taste, overwhelming sweetness, and all. I received wine shipments for 6 months, was not impressed by any of it, and decided to cancel. But there's no option to cancel on the site - you have to email their "concierge" who will try to talk you out of it and make canceling as inconvenient as possible. Overall, not a great experience, but at least I was able to finally cancel (unlike some folks, check their BBB reviews)
I’ve been having a real bad day.. not gonna divulge. But cooking my dinner and spotting a little treasure on this channel has really helped flip the mood. Thank you tasting History... more than you know.
@@nicksalvatore5717 Yes Thank you, it was just a turbulent news day. All was just building up to start a foul mood. But a bit of cheer is all it takes sometimes to turn a day around.
Weirdly enough, cabbage, at least fermented cabbage, is apparently pretty good for digestive issues. I saw it promoted a lot on NHK (Japan is very focused on belly health).
Yes, fermented cabbage aka sauerkraut and all other types of fermented vegetables / foods (fermented cucumbers aka sauergurken, fermented cauliflower, red beets, tomatoes, radishes, natto, miso, soy sauce, kimchi and much more) are very beneficial for your gut health. The key is to not boil them to not kill the bacteria cultures. Of course you can eat them when cooked / pasteurized, too, and they will still be good for you, but the most boost is from raw ones (also not cooked after fermented).
Really love fermented cabbage. Helped me during my meal plans and is a great side dish. But I love to eat kimchi more which is korean napa cabbage, best partnered with rice and nori seaweed.
Actually, the "deafness" and the remedy sounds like something you do about washing out the ear wax as warm water is used to loosen it. As for swollen spleen -- there are several symptoms that can be felt without the need for an ultrasound. Most notably, being full and you haven't eaten; which would be a sure symptom for a people that did love to eat.
Just in case I needed another reason to enjoy Max's videos, his banishment of 'the devil's weed' from his kitchen is totally aligned with my hatred of kale. :) I'll take spinach any day, tyvm.
Cato was clearly paid a huge amount of money by guild of cabbage farmers. It's not the first trolling, it's the first massive ad campaign. 😁 On the other hand cabbage is considered a powerful remedy in many cultures. Especially juice of sour cabbage.
I think it was an advertising campaign. Not to say it isn't good for you. It is one of the darkest varieties of cruciferous veggies. So maybe they figure it will give you the most Benefits.
Re: swollen spleen, I'm guessing he's referring to splenomegaly or an enlarged spleen. This was one of my symptoms when I had mononucleosis and you can definitely tell/feel it. It causes pain and fullness in the upper left part of your body, and I found that I couldn't eat very much because it was pressing on my stomach. A doctor would also be able to feel it during a physical exam.
@@cerberaodollam I don't reccomend it either. Causes very mild swelling in the brain. Not enough to do notable damage in most cases, but cases severe enough to warrent hospitalization have been linked with increased risk of multiple sclerosis later in life, so it's just not worth the risk...
Yep, I have chronic Epstein-Barr Virus(the mother virus of Mono) and have had a milder case of enlarged spleen. Not a pleasant experience at all. Especially since I found out I had gallstones at the same time. 😵💫 But everything calmed down and I’ve thankfully had none of that for a few years now(though EBV itself never really goes away)!
Just adding here that in severe cases of mono, your spleen can actually rupture, which also requires immediate hospitalization and surgery. Definitely not worth it!
I used to tell people I was raised on potatoes and cabbage! We had large garden, and ate potatoes every day year round, and cabbage in season, what mom canned of it, and if was on sale under 14cents the pound, and just dated myself. Haha! Due to German Irish mix ancestry, I love cabbage, be it coleslaw, boiled, or fried! Mom canned our homemade veg soup which had cabbage in it, and canned boiled! Yummy!
Hi Max, since he's mentioned in this video I just wanted to say hello from emperor Diocletian's former home - Split, Croatia, where he erected his palace (which is still lived in, you should visit) and grew his cabbages, and where now you've got at least one huge fan, I've been following the channel for a while now and have thoroughly enjoyed watching your meteoric rise, it's well deserved!
in Ukraine we are very fond of cabbage too. The way we ferment it is quite different from Sauerkraut. Can not pin down the mismatch. But I lived in Germany for 4 years and love their version too.
I always wonder if people know you're supposed to massage raw kale. You wash and chop your kale, then add salt, some kind of acid like lemon juice or vinegar, and oil and you knead the leaves until they're reduced in volume, and throw it in the fridge for a bit. It tenderizes the leaves and removes the bitterness. Then you make your salad around that.
Ah yes, I'm personally wrapping that stuff around my rheumatic limbs (after smoothing it out with a HAMMER😡🔨🙈) that REALLY helps! Thanks Max, I'm so thoroughly enjoying your videos!
I gotta say, we still use stewed cabbage as a remedy in Appalachia today. If I have a cold, some cabbage stewed in chicken broth with plenty of black pepper will fix me right up. Also you MUST drink the pot liquor any time you stew greens of any kind. It's delicious and cures what ails ya. (Logically yes I know it's because you're ingesting a lot of liquids, salts, vitamins and minerals, and spice which are all super helpful when you're sick.)
One of my favorite dishes of all time is Ukranian Borscht, made with cabbage and red beets. SOOOO good, especially on a cold day. Extremely good for you, too!
Raw kale? Yeah no. As a Dutchie, I highly recommend trying the Dutch winterdish called "Stamppot". It uses kale but can be substituted for a lot of different vegetables, comes in a ton of different recipes but is most delicious when adding small bits of bacon ;)
Or North German style Kale dinner. He basically signed himself up for a Kale dish with that comment and you can probably dig up some interesting history on the vegetable.
I love stamppot. But to be fair, a good boerenkool (kale) stamppot has cheese, mustard, butter and bits of bacon, served with smoked sausage. With all that you won't taste the kale too much 😆
I love the way you present these different stories that we might not normally hear about. Thanks so much for sharing your humor and your stories with us.
So true. I've got a recipe for a kale, onion, and carrot stew (heavy on cumin and paprika) that is cooked in bacon fat and dressed with a pulse of Greek Yogurt and the bacon crumbles. You wouldn't even know you were eating kale. LOL
Indeed. I make mine with bacon and onions and it turns out great. But then bacon and onions is my go-to preparation for almost any "nasty" vegetable people hate on. Fat and salt people. Does wonders.
Kale is a lot like tofu, and eating it in "too healthy" a manner often just makes it taste awful. Kale's green bitterness pairs incredibly well with fats and salt, making the resulting dish rich and unctuous.
Some of the dressing ingredients reminded me of a recipe I had for sautéed greens. I think I will try this. Maybe serve it with Parthian Chicken and a loaf of good bread or that bean dish you did that was Roman.
Oh, but kale is so yummy! 😋 Never had Dutch “boerenkool stamppot” with “rookworst” and “spekjes” did you? 😝 It is kale (boerenkool - it litterally means “farmers cabbage”) boiled together with potatoes and then mashed together, served with baked speck cubes and slices of smoked sausage (rookworst) and gravy 😌 mmmm winterfood. Now that I think about it the Dutch winter kitchen has lots of vegetable/cabbage-mash (stamppot) recipes 😅
Back when I was a classics student my friends and I read about the cabbage crapulence cure and had to try it.. Several times. It's a good excuse for excessive drinking - for research!
Thank you for the description of cabbage with pine nuts and raisins atop spelt. I was trying to find a way to combo that would add nutrition to a breakfast spelt quick bread for my new doctor-ordered histamine elimination diet after holiday overindulgences! Know I've got some ideas of what to do with my truckload of cabbage and bok choy. I was excited to learn that I should add asafoetida to my inventory. Thanks to your videos, I know what it is and feel emboldened to try it out. Sadly, I cannot eat chicken, but wonder how else it might have been used. I'm also curious about what the classical literature says about fennel bulb and seeds. I prepared some for the first time yesterday, roasted with maple syrup, coconut oil, and a pinch of salt. It was delicious (if you don't mind licorice), left my breath smelling fragrant and fresh, and really soothed my system. Mercifully, I discovered that the Ayurvedic sattvic diet is nearly identical in histamine-rich and histamine-releasing food restrictions. I've also found that preparations in which low-histamine aromatics (ginger, garlic, onion, turmeric, bay leaf, oregano, etc.) are heat-extracted in EVOO or coconut oil produce rapid and effective relief of my symptoms -- arguably better than an antihistamine tablet, albeit for a shorter period of time. P.S. I also hate kale [because of human salivary aldehyde dehydrogenase (hsALDH) genes] but in following strict food prep guidelines to avoid histamine release in the food itself, I have found that blanching kale and freezing it before using it (still-cool) to prepare pesto with kale, garlic, toasted pistachios, and a high-quality EVOO is shockingly delicious. There is zero trace of the nastiness. Blanching the kale also somehow prevents the pesto from browning. It defrosts beautifully. Dare I say it, I now prefer this to standard basil pesto. I'd appreciate it if someone could explain the food chem behind this food hack. P.S.S. My college classmate Emelyn Rude is a real-life food historian and the creator of the ridiculously excellent, award-winning food history magazine, EATEN. Check it out, my taste-historians: www.eatenmagazine.com/ with lots of free content on their socials and newsletter Cooking challenges: www.eatenmagazine.com/culinary-challenges Her book, "Tastes Like Chicken", is a history of chicken consumption in America. www.amazon.com/Tastes-Like-Chicken-Americas-Favorite/dp/1681771632 Cheers, Cielo [Previous comment with its replies deleted by mistake, sorry. Thanks for the recommendation, @ChaosWolf1982. I'll be sure to check out Linda Black Elk's Facebook page for more information on Native American culinary culture and food-as-medicine. I've read and loved "Native Harvests: American Indian Wild Foods and Recipes" by E. Barrie Kavasch (1977, 2005) and also "How Indians Use Wild Plants for Food, Medicine & Crafts" by Frances Densmore (1974) - a bit outdated and oversimplistic, but interesting.]
My mom used to take cabbage leaves and pound them a bit so they release their juices and put them on my chest when I had lung issues. And she also used cabbage on her surgery wound, which healed so nicely even the doctor was surprised
Kale is the devil's weed? Oh sir, I beg to dissagree. While we love cabbage, kale is especially delicious to me - I prefer to use it in place of cooked spinach in dishes, as spinach tends to turn to mush, while kale holds up much more nicely.
De Re Coquinaria also preserves a recipe mentioned in the Talmud Yerushalmi called konditon, which the Rabbis declare it to be kosher for passover and suitable for the passover seder. There are a LOT of traditional Jewish recipes, especially from the Sephardic/Mizrahi/North African communities, that you would adore. Check them out!
As versatile and creative as ancient cookery was, I do not doubt that somewhere there is a recipe for a vegetable-based flavoring equivalent for garum.
Well, now, this gives me hope. Years ago as I was attempting my own Runzas (cabbage burgers), I discovered that cumin magically makes the flavors blend, without being noticeable itself. And here is this cabbage-with-cumin recipe. Maybe I have a palate after all.
I wouldn't call a runza a burger. It's more of a ground beef and cabbage sandwich. Not really a burger since the bread isn't round and the beef isn't formed into patties.
Another great video. This had my mouth watering. I can eat Cabbage any time and any place. My favorite way is to just roast it. Quarter a larger head after giving it a good wash. Then season with fresh cracked pepper, salt, onion powder, minced garlic and a good drizzle of olive oil. Then wrap the quarters in foil and toss them in the oven to roast for an hour. Talk about good eating.
All of the patients saying "Oh, yeah, my issues are completely solved!" We're the equivalent of telling a quack doctor "oh, yeah, I'm totally cured man, even better than before getting sick!" JUST to get away from the insanity.
I think cabbage would probably be effective at treating (though not curing) dysentery. The main danger is volcanically pooping yourself to death from dehydration, and cabbage provides enough roughage to help firm things up. It also has a lot of moisture.
It is actually something you should AVOID ENTIRELY if you have dysentery or diarrhea. Fiber doesn’t firm up your stool, it makes it looser. Do a quick Google search and you’ll see half a dozen reasons not to do this. 👍
Me: "Hey, cabbage! Maybe I'll have the ingredients to make this one!" Max: "dress with garum" Me: "Aw, _man."_ Edit: Also shoutout to the Oregon Trail generation. I remember playing it when it looked just like that photo. 😆👵
I think you can substitute it with a different more accessible fish sause. I've used soy sause because its salty and I dont eat fish even though that's not very authentic.
This reminds me of the cabbage boil I make every St. Patrick's day. Get some cabbage and small potatoes rough chop them and add them to a stock pot with bacon, chicken broth, salt, and pepper let it get to a boil then let it simmer on low heat for a little while then there you go! Goes great with a guinness or dozen! 🍻
Yet another fun episode. I'm glad to see a vegetable featured. The recipe looks great! I've converted more than one loather of kale; looks like there are many others here who hope to convert you. Thanks for the interesting history.
With so many other leafy greens to choose from, why does someone have to be "converted" to one that you particularly like? I don't like the texture of kale, and it's rare that I dislike texture, but it's okay mixed with other greens in a salad if it's finely chopped.
@@angiebee2225 Probably because it's delicious! Also, it's cheap and available all year around and it's super easy to keep, it stays fresh for weeks. Much better than say, spinach, which while delicious is more expensive in my area of the world + it goes bad really quickly in comparison. Praise the kale! Seriously though, I'm assuming the original commenter isn't going about converting people on purpose. They probably just made a great kale dish and won people over. It's all about how you cook it.
Another Tuesday, another time to eat dinner by the tv and watch make historical food. Also I love that by now the channel has gone on long enough we have reaccuring characters. Reliable figures that cone back again and again, like a tv show.
I like kale the north german way. You eat it after the first frost in the year. It's cut very finely and cooked with onion, gooselard, porkbelly and several regional sausages and meats, depending on the area or city you're from. It's served with cooked and/or caramalized early potatoes. It's the complete opposite to the Kale smoothie, Kale Bowl, Kale Soup health livestyle thing.
Don't they go to kale parties up there, with lots of beer to wash down the kale, bacon and brain sausage, and lots of grain schnapps to wash down the beer? Or is that a cliché? Greetings from Vienna, where you'll have fried blood sausage-and potatoes (Blunzengröstel) with your wine! And I love it.
I felt the same way about kale until ATK did their What's Eating Dan: Kale video. 1) choose Lacinato Kale 2) chop then rinse and squish multiple times. I do the post-chop rinse and squish three times. 3) saute in fresh minced or sliced garlic cloves, olive oil, Aleppo crushed chili, salt & pepper. I was expecting to choke it down, say i gave kale another shot, and then never eat it again. Nope! That was surprisingly good and I keep making it.
Cabbage is amazing you can add it to just about anything. There are a few ways I really love it. One is in corn beef and cabbage with carrots, onions and potatoes added. Another is with fresh cabbage, spinach and kale fried in butter. And another is fried cabbage in butter with a spoon of brown sugar. 😋 The last one can also have carrots or onions added. It makes a great dessert.
Nice. Got a huge heap of bok choy from misfits; really tempted to try this out since I want to do something else than oyster sauce and mushrooms with it. Thanks, Max!
I am here to report that there is nothing 'supposed' about the nutritional benefits of cabbage. I badly thrashed my eyes from too-intense use, to the point where I couldn't read book print for the next five years, and struggled with strain for years beyond that; until I discovered, by accident, that eating raw green cabbge (the smooth, tight-leaved plain light green kind) was the difference between reading five pages and fifteen. Baby broccoli was another game-changer (cooked, but never boiled). Don't knock food as medicine---it's foundational! LOVE you show---keep it coming!❤❤❤
Cabbage is good raw with mayo, cole slaw, kimchi, steamed, with artichokes (liver medicine, cynarin +sulphuraphane best with some lemon squeezed), in soup. Quality channel and quality vegetable.
Considering how super high quality these are, it’s really impressive that you post at least one video a week. The history, the recipes, the editing… all A++.
Super agree!! Superb content w/o fail!!
Yep this channel is way better than many legit history docs! Netflix/history channel are losing money not hiring max pronto
Can't agree more.
It's a unique and great channel. I love it.
And the best closed captioning!!
When I was a teen, we were eating with our extended family at a restaurant when my uncle complained about cabbage. To which I exclaimed, having just learned that day about the biology of the digestive system, "Cabbage is good for your colon!" I had no filter then and barely have one now. My uncle thought it was hilarious and my mom was mortified. To this day 30 years later, all my siblings still make fun of me. I still don't see anything wrong with the statement.
You sound totally like me. Long-lost twin?
My condition of ulcerative colitis went into remission when I lived in Korea and ate kimchi nearly every day!
@BeebeeWookie sometimes our family don't appreciate our inquisitive and enthusiastic natures.
It's fun to grow up and realize that all the really fun people are just as weird as we are ;)
Nobody expects the cabbage inquisition.
Any vegetables help you crap better :D
"He who can troll the past can troll the future." --Cato the Elder
Now testify !!
Nah I am convinced that Cato had invested in cabbage farming and was promoting his product xD
"The garum must flow"
A Pungeon Master among us, boys.
Given that some people are recommending infusing hydrogen peroxide, I'd saying weird and dangerous trolling is alive and,.. well I hate to say well.
Cato's enthusiasm makes me think of some of those currently shilling essential oils: it'll clean your house, clear out your kid's ear, perk up your food, make your dog regular, prevent illness, cure cancer, etc, etc, etc.
"How is it with stains?"
@@annalieff-saxby568it clears up stains but makes everything smell like cabbage. If you try to get the cabbage smell out the stain comes back.
Max is turning into that specific brand of grandma where cooking with wine just means drinking the bottle.
What's wrong with that?
cooking with grandma Max and a bottle of wine. perfect
It's worked well for centuries. I've made some amazing food with that method.
There was an old American program, Galloping Gourmet, and he was well-known for drinking down the wine!
"Not too sweet. Not to rancid. But just right!"
I clicked on this video hoping to see you talk about Cato's obsession with cabbage, and was not disappointed. I read Cato's De Agricultura a couple months ago and stumbled upon his almost 2,000-word ode to cabbage. It just goes on and on. (It's De Agricultura 156-157 for anyone curious to read it). The man truly loved his cabbage.
That guy on avatar the last Airbender would have gotten along with him.
Talk about being obsessed!
personally Diocletian's love of cabbage warms my heart the most
I wonder if scurvy played a role in the medicinal image of cabbage. There's a decent amount of vitamin C in the looser green cabbage and in kale, and scurvy can cause gum disease and spitting up blood.
There's probably a decent influence of fiber in it's praise too, as insoluble fiber is a strong aid to the pumping action of the digestive system.
You can use cabbage as a police and sauerkraut and kimchi are amazing for healing your gut and giving tons of probiotics. Gut health is 80% of your immune system.
Thanks! I was wondering if it had some important nutrients in it.
If I remember correctly, Townsends did a simple sauerkraut recipe on his channel, and talked about sauerkraut being used by German sailors to prevent scurvy, due to its high Vitamin C content! Huzzah, sauerkraut!!!
Bok choy and other dark leafy greens are also high in folic acid, which is excellent for pregnant and nursing mothers.
We clearly need a Devil's Weed crossover where Max has to make something with kale and Babish has to make something with cilantro.
Have them do a collaboration where they have to make something with kale and cilantro. 😛
The people have spoken! Make it so!
Even though Andrew’s in NY and Max is in LA…
Best idea in 2022 so far!!
OK I have to check out this Babish guy if he is a fellow anti-cilantro person.
that´s Datura, smoke it you know how Hieronymus Bosch painted his pictures
Fun! In Finnish we actually call a hangover "krapula" - bringing back 'crapulence' is closer than you think!
In my local dialect we say "krepan" if you are dead tired, or wasted.
OH, I am from Split, Croatia, the province of Dalmatia.
Yep, the retirement home of the aforementioned emperor.
In greek we say krepali κραιπάλη, which means hangover or getting really excessively drunk. Apperantly the latin crapula might come from the greek, or both from a third source.
Oh it's fun. In French crapula evolved in "une crapule" (a crook) or "crapuleux" (unscrupulous or debauch)
In english you do have the word "crap", which is basically the short form of crapulence. It's interchangeable with the word "shit" and can be used in all the same ways.
aina on yks suomalainen joka tulee heittää suomi-infoa josta kaikki tykkää. Torilla tavataan!
I’m imagining Cato the Elder having fits of giggles while carefully recording his latest missive about the benefits of cabbage.
I knew my cabbage patch kid's dream to be a doctor made sense. She had it in her roots.
🤣
🤣🤣🤣🤣
😂😂😂😂😂
🤣🤣🤣
♥️⚔♥️
Cabbage is one of my favorite foods. :x I don't understand people who thinks it's boring. Its sweet and crispy raw, you can fry it, add it to stews, roast it, turn it into sauerkraut. It's so versatile!
It's literally the most versatile and delicious vegetable imo on the planet, I eat it in various forms and preparations multiple times a week.
I like cabbage too. It’s always seemed so strange to me how people literally despise it, the same with Brussel sprouts. Roasted Brussel sprouts are awesome!
The texture is the best! *crunch*
I love cabbage probably because my mum cooked it properly so it was crunchy rather than mush.
Hi Cato
Not cabbage-related but something else really neat about Diocletian is the palace he went to when he retired - Diocletian's Palace is in present day Croatia, and now a large portion of the city of Split has repurposed it as such, since it's so dang big it's like a city unto itself.
There are still artifacts there such as sphinx statuettes gifted to him from the then pharaoh of Egypt!
and though Diocletian himself was an intense persecutor of Christians (the Diocletianatic Persecution is considered the most strict persecution the Romans ever put forward towards Christians), ironically the temple of Jupiter that then became his mausoleum in the palace was transitioned into a Catholic cathedral, which is considered to be the 2nd oldest one still in use in the world
Cool
Sounded like a cool dude, except for that persecution stuff. No one is perfect i guess
@@EresirThe1st "Twelve sphinxes were brought to Split after Diocletian put down a rebellion in Egypt somewhere around the year 297. Unfortunately, only one survived and is now standing at the Peristyle.
The sphinx on the Peristyle is made of black granite. It dates back to the period of pharaoh Tuthmosis III who lived from 1479 until 1425 BC."
Yeah got the details wrong on that
Thanks for sharing!
@@EresirThe1st There was, but - funnily enough - it was Diocletian himself. Roman emperors were formally recognized as pharaohs after Egypt became a Roman province. The last pharaoh was emperor Maximinus Daza in the early 4th century.
Palpating spleen for size is pretty easy, especially when it's enlarged. You feel it from the left side, putting pressure slightly under mid-rib.
Thank you for saying what I was thinking :)
Enlarged liver is also a good predictor for enlarged spleen. Source: the papers my doctor gave me when an MRI for something else entirely found a gigantic liver and a moderately large spleen. The human liver should be 7-10 cm. Mine is 22 cm. I think the next time my doctor complains that my cholesterol is still too high despite eating meat about once a month, not using any trans fats, losing 40 lbs this year, and taking three kinds of cholesterol pills every day, I'm going to ask about just removing half of it. I'd still have more than a human liver worth of liver and I'd be less likely to have a stroke or heart attack.
Cabbage is one of my favorite vegetables. It is cheap, nutritious, and tastes pretty good in my opinion.
with the "it will not cook" passage, acid can keep foods crunchy for longer, if you don't cook onions down enough and deglaze with wine they'll almost uncook so they arent too wrong with that one
Mind blown
Wow😲👍
If you add enough vinegar in a pot of boiling potatoes, they will really never soften.
And yet vinegar helps break everything down for the best bone broth. Love it, going as far as using reduced balsamic on vanilla ice cream. (Plus a nice lemon olive oil works like magic shell) Thank you for the knowledge.
Pro tip from the Cantonese: if you have more bok choy than you can use to make this dish, use the outer leaves first instead of using up whole heads of bok choy. Not only are they more tender and more fit for gentle poaching, but they spoil sooner than the inner leaves, so using them first will help the bok choy last longer in the fridge.
MY CABBAGES!
-Cabbage salesman(Avatar: TLA)
Too perfect!
THANK YOU! I came here to make this joke and was worried that no one had done it yet.
Omg I was just watching that part of Avatar last night lmao
I burst out laughing when he called kale the devil's weed with such a straight face.
I mean,you will get a "squeeze" in your blood vessels when they get caked with plaque from rich foods. Leafy green vegetables improve nitric oxide in the blood, which improves blood flow. Their understanding of this wasn't as refined as ours, but not completely wrong.
Also good bacteria love cabbage (and others in that family). Good bacteria means a healthier gut and a healthier gut means a healthier whole body, including the mind.
Being of German and Polish descent, I love cabbage. I even make tacos out of it. Maybe its time to do the history of sauerkraut. Which I also love!!! Thanks Max, hope your New Year is going well!
History of sauerkraut? Hell yeah.
Also: Speaking of German and Polish decent. How about some decent kale receipts. Devils weed my sweet behind. Grünkohl mit Mettwurst, bitte schön!
I suggested this a while ago..
History of Sauerkraut.....🤔
The love for cabbage, sauerkraut, sauergurken and potatoes should be in your blood! 😂😂😂 These are pretty much national vegetables / dishes of both countries, and I probably still forgot something culinary what they both have in common and perceive as own, national food.
Lol. The local delicacy of Akron, OH is deep fried sauerkraut balls.
The botanical and culinary options that exist for any Brassica Oleracea cultivar is just mindblowing.
Personaly i find filled Polish cabbage rolls quite scrumptious
I love that someone looked at a scrappy lil' mustard weed in the grasslands and said, "I'm gonna turn you into something edible". And it turned out to be really well-suited for the purpose!
I had a feeling that you meant Kohlrouladen, and a swift search confirmed it. I live and die for those
I hate you....
Have a like.
@@fonkbadonk5370 i did finaly found the name of the recipe i meant, Gołąbki.
Although the german variety is incredibly tasty as well
@@Burning_Dwarf From what I have read there the filling is fried before being wrapped. That sounds like it could add a lot of nice aroma - I will have to try to incorporate that next time I make them. Sounds awesome! Thanks!
Just for a thought: Overeating heavy fat DOES lead to 'squeezing' of the veins and arteries--we call it high cholesterol and plaque. And there are micronutrients in the cabbage family that directly reduce the inflammation associated with this condition (which fyi, also comes from a compromised liver, which also happens with overeating). And if you go to a pure cabbage diet, yes, both cholesterol levels and liver function will improve. So...Cado was nuts, but not all wrong. NOTE: I am in no way saying to not go to a doctor, or never use medicines.
Yeah, some of these ancient tips are just weirdly worded, but actually they have a point, we just describe it using different terms today.
I heard this too!! Cabbage cure for high cholesterol! So there is science behind it
@@brokenglassshimmerlikestar3407 Quite a lot of science.
@@user-mc5vy2vk5n Romans didn't have the concept of germs or cholesterol, they were probably alluding to them, but never fully grasped em. Like the whole thing with cabbages and improving livers and arteries, We and the Romans had the same destination in mind, but went through completely different journeys to them. Our 'journey' our reasoning is more technical and elaborate than the more elementary one of the Romans.
I think Cato was onto something! "Too much food" = high cholesterol, which does make it harder for the blood to get around (high blood pressure) for which a diet high in cabbage would actually be a good thing :)
Which is why our buddy Epicurus taught the Everything in moderation principle. And I'm Latvian so cabbage is in my genes...love it any way its served to me, and make our own Cole slaw all the time, as well as fermented sauerkraut with cranberries in it.
I made this and it was amazing! Instead of ground cumin, I used whole cumin seeds sauteed in one Tablespoon of the oil at the start of making the dressing (let it cool before adding the wine.)
Roast it without oil. It is even better.
If the hearing loss is due to a blockage caused by a build-up of wax or dead skin, then irrigation is a valid treatment. Cabbage juice, wine, and water can't be any worse than some of the other choices.
Better than hot candle wax anyway...
@@Amy_the_Lizard I've heard of using gently warmed olive oil, and have successfully used hydrogen peroxide, but hot candle wax sounds terrifying.
@@ugthump2753 It is, people have gone to the hospital because of it, but for some reason people keep doing it...
Conversely, that particular mixture sounds like a a good way to get a bacterial ear infection from all the dissolved nutrients and sugars in the juice and wine (especially since the wine would be diluted with water and juice, so any antibacterial effects from the fermentation and alcohol content are lost).
I just go to the shower and let the water flush my ears. Works well.
Reminds me of my german grandfather who would eat cabbage cooked with caraway seeds all the time and was always super healthy.
Whenever I'm sad or stressed out, binge-watching your channel never fails to cheer me up lol :')
I have been told several times to put cabbageleaves on inflamed bodyparts. Also, here (sweden) , it is commenly suggested to put in your bra if your milkglands(is that what they are called?) becomes inflamed and cause the milk to be trapped when you are breastfeeding. I thought my mum and grandma had gone nuts or was trying to trick me or something when I had my son but it actually really helped. Felt so calming and soothing and the milk was released. Completely recommends this. Haha. It is true.
Being from the "Tin Isles" ancestrally, and being raised by a Polish/German dad, and a half Finnish mom, I'm pretty sure that I have cabbage in my DNA. It's a regular go-to for my meals.
Like Samwise Gamgee said about potatoes: Boil 'em, mash 'em, stick 'em in a stew...
Cabbage in a STEW?
@@misskate3815 Why not? 😁
@@paulherman5822 no, no, no THANK YOU. Goodness. I freak out if I cook it a bit overtender, can’t imagine stewing it.
And he most likely advocated that for second breakfast and an afternoon lunch, right before tea!
It's delicious! You stew the cabbage in the oven with minced meat so it gets a crispy top and eat it with lingonberries.
The pine nuts and raisins - there’s a recipe for roasted cauliflower with pine nut, raisin, and caper vinaigrette that is just to die for, so I can totally see that working with cabbage.
What a fun episode! I love cabbage just as much as the ancient Romans!
However, I didn't love Bright Cellars as much. I didn't do enough research before I signed up - their wines are all private label, that is, only sold by them, so not a good way to find new wines you love that you can go pick up at your local wine store. And I'm no wine snob, but the wines weren't very good. Their test to determine your taste is completely useless (I don't want sweet wine, and all they ever sent me were sweet ones). One bottle was a dead ringer for - seriously - Arizona Iced Tea. Weird bitter taste, overwhelming sweetness, and all.
I received wine shipments for 6 months, was not impressed by any of it, and decided to cancel. But there's no option to cancel on the site - you have to email their "concierge" who will try to talk you out of it and make canceling as inconvenient as possible. Overall, not a great experience, but at least I was able to finally cancel (unlike some folks, check their BBB reviews)
Go to Wine Insiders!
Thank you so much for posting an honest review!
I love the Tasting History community. It’s the only channel I subscribe to where I never see mean or disparaging comments ♥️
I’ve been having a real bad day.. not gonna divulge. But cooking my dinner and spotting a little treasure on this channel has really helped flip the mood.
Thank you tasting History... more than you know.
He's really a treasure
Hope you feel better ❤️🩹
@@nicksalvatore5717 Yes Thank you, it was just a turbulent news day. All was just building up to start a foul mood. But a bit of cheer is all it takes sometimes to turn a day around.
Now this is an episode that the cabbage seller from ATLA would be proud of.
Yeah I'm surprised/impressed/dissapointed we didn't get an ATLA reference.
Idk about anyone else, but I felt compelled to collect every cabbage in Skyrim
I've come around on kale. It's great for the very specific purpose of adding some texture and color to a long-cooking dish like stew.
This was so funny, my family just loves cabbage, stuffed, boiled, fermented. for some it is the cure for anything.
Weirdly enough, cabbage, at least fermented cabbage, is apparently pretty good for digestive issues. I saw it promoted a lot on NHK (Japan is very focused on belly health).
Yes, fermented cabbage aka sauerkraut and all other types of fermented vegetables / foods (fermented cucumbers aka sauergurken, fermented cauliflower, red beets, tomatoes, radishes, natto, miso, soy sauce, kimchi and much more) are very beneficial for your gut health. The key is to not boil them to not kill the bacteria cultures. Of course you can eat them when cooked / pasteurized, too, and they will still be good for you, but the most boost is from raw ones (also not cooked after fermented).
Also skurvy cause vitamin c sauerkraut
Really love fermented cabbage. Helped me during my meal plans and is a great side dish. But I love to eat kimchi more which is korean napa cabbage, best partnered with rice and nori seaweed.
And of course, Sauerkraut! Fantastic source of probiotics from fermented cabbage!
Is it because of the cabbage or the fermentation?
Good job Max, you made me laugh twice in a minute with the Oregon trail and kale remarks. This is an interesting recipe. I like cabbage a lot
Then my job is done 😁
Oregon Trail be like: "Eating cabbage to cure your dysentery huh? YOU HAVE DIED OF CABBAGE FARTS!"
Much love to Jose and all the hard work he puts into the captions! Love his text emojis! They're like fun easter eggs that crack me up every time. ^_^
I’m borderline hard of hearing, and it’s awesome to see how much care is taken to make sure the captions are awesome. The emojis are a definite bonus.
I love recipes labeled “another way”. Especially if the source book doesn’t have another recipe. I have a good one for baked oranges
Actually, the "deafness" and the remedy sounds like something you do about washing out the ear wax as warm water is used to loosen it. As for swollen spleen -- there are several symptoms that can be felt without the need for an ultrasound. Most notably, being full and you haven't eaten; which would be a sure symptom for a people that did love to eat.
"Bruised beans?" had me cracking up so hard @ 9:48
Fantastic episode, Max. Was feeling crapulent earlier, but now I feel better. Thanks.
Just tried this recipe tonight! We don’t have garum so I used an Asian fish sauce. Very tasty! Definitely going to make it again.
Just in case I needed another reason to enjoy Max's videos, his banishment of 'the devil's weed' from his kitchen is totally aligned with my hatred of kale. :) I'll take spinach any day, tyvm.
Cato was clearly paid a huge amount of money by guild of cabbage farmers. It's not the first trolling, it's the first massive ad campaign. 😁
On the other hand cabbage is considered a powerful remedy in many cultures. Especially juice of sour cabbage.
I think it was an advertising campaign. Not to say it isn't good for you. It is one of the darkest varieties of cruciferous veggies. So maybe they figure it will give you the most Benefits.
Re: swollen spleen, I'm guessing he's referring to splenomegaly or an enlarged spleen. This was one of my symptoms when I had mononucleosis and you can definitely tell/feel it. It causes pain and fullness in the upper left part of your body, and I found that I couldn't eat very much because it was pressing on my stomach. A doctor would also be able to feel it during a physical exam.
Hrm. So mono is a good way to lose weight?
@@cerberaodollam lol I mean, yes, I did lose weight, but my case was rough. I really don't recommend.
@@cerberaodollam I don't reccomend it either. Causes very mild swelling in the brain. Not enough to do notable damage in most cases, but cases severe enough to warrent hospitalization have been linked with increased risk of multiple sclerosis later in life, so it's just not worth the risk...
Yep, I have chronic Epstein-Barr Virus(the mother virus of Mono) and have had a milder case of enlarged spleen. Not a pleasant experience at all. Especially since I found out I had gallstones at the same time. 😵💫 But everything calmed down and I’ve thankfully had none of that for a few years now(though EBV itself never really goes away)!
Just adding here that in severe cases of mono, your spleen can actually rupture, which also requires immediate hospitalization and surgery. Definitely not worth it!
I used to tell people I was raised on potatoes and cabbage! We had large garden, and ate potatoes every day year round, and cabbage in season, what mom canned of it, and if was on sale under 14cents the pound, and just dated myself. Haha! Due to German Irish mix ancestry, I love cabbage, be it coleslaw, boiled, or fried! Mom canned our homemade veg soup which had cabbage in it, and canned boiled! Yummy!
Hi Max, since he's mentioned in this video I just wanted to say hello from emperor Diocletian's former home - Split, Croatia, where he erected his palace (which is still lived in, you should visit) and grew his cabbages, and where now you've got at least one huge fan, I've been following the channel for a while now and have thoroughly enjoyed watching your meteoric rise, it's well deserved!
in Ukraine we are very fond of cabbage too. The way we ferment it is quite different from Sauerkraut. Can not pin down the mismatch. But I lived in Germany for 4 years and love their version too.
THANK you for admitting your disgust of kale. I am in complete agreement. "The devil's weed". Awesome. I'm keeping that one.
It’s just horrible
@@TastingHistory It's really good in Zuppa Toscana. Then again, that's the only why I will eat it lol
My coworker once declared it "unfit for human consumption" and I quite agree.
I always wonder if people know you're supposed to massage raw kale. You wash and chop your kale, then add salt, some kind of acid like lemon juice or vinegar, and oil and you knead the leaves until they're reduced in volume, and throw it in the fridge for a bit. It tenderizes the leaves and removes the bitterness. Then you make your salad around that.
Ah yes, I'm personally wrapping that stuff around my rheumatic limbs (after smoothing it out with a HAMMER😡🔨🙈) that REALLY helps! Thanks Max, I'm so thoroughly enjoying your videos!
This is so much better than most of the true crime channels I usually watch on my lunch break ☺️
I gotta say, we still use stewed cabbage as a remedy in Appalachia today. If I have a cold, some cabbage stewed in chicken broth with plenty of black pepper will fix me right up. Also you MUST drink the pot liquor any time you stew greens of any kind. It's delicious and cures what ails ya. (Logically yes I know it's because you're ingesting a lot of liquids, salts, vitamins and minerals, and spice which are all super helpful when you're sick.)
One of my favorite dishes of all time is Ukranian Borscht, made with cabbage and red beets. SOOOO good, especially on a cold day. Extremely good for you, too!
Raw kale? Yeah no. As a Dutchie, I highly recommend trying the Dutch winterdish called "Stamppot". It uses kale but can be substituted for a lot of different vegetables, comes in a ton of different recipes but is most delicious when adding small bits of bacon ;)
Or North German style Kale dinner.
He basically signed himself up for a Kale dish with that comment and you can probably dig up some interesting history on the vegetable.
I love stamppot. But to be fair, a good boerenkool (kale) stamppot has cheese, mustard, butter and bits of bacon, served with smoked sausage. With all that you won't taste the kale too much 😆
Boerenkool stampot pales in comparison to the pesto and therefore the pasta made of it
I had it once in Amsterdam and I still make it occasionally! Like a warm hug. Excellent.
This is one of the reasons the family immigrated to Canada, to escape this dish.
I love the way you present these different stories that we might not normally hear about. Thanks so much for sharing your humor and your stories with us.
I think people just hate kale because it is cooked as a health food. You need to prepare it with sausage and as if it was your last day on earth!
So true.
I've got a recipe for a kale, onion, and carrot stew (heavy on cumin and paprika) that is cooked in bacon fat and dressed with a pulse of Greek Yogurt and the bacon crumbles. You wouldn't even know you were eating kale. LOL
Indeed. I make mine with bacon and onions and it turns out great. But then bacon and onions is my go-to preparation for almost any "nasty" vegetable people hate on. Fat and salt people. Does wonders.
@Rejis
I just made a soup with Andouille, cannellini beans, carrots, celery, onions, cream and kale. It's fabulous. 😋
Kale is a lot like tofu, and eating it in "too healthy" a manner often just makes it taste awful. Kale's green bitterness pairs incredibly well with fats and salt, making the resulting dish rich and unctuous.
"I'll have the bacon onion kale, hold the kale."
Some of the dressing ingredients reminded me of a recipe I had for sautéed greens. I think I will try this. Maybe serve it with Parthian Chicken and a loaf of good bread or that bean dish you did that was Roman.
Oh, but kale is so yummy! 😋 Never had Dutch “boerenkool stamppot” with “rookworst” and “spekjes” did you? 😝
It is kale (boerenkool - it litterally means “farmers cabbage”) boiled together with potatoes and then mashed together, served with baked speck cubes and slices of smoked sausage (rookworst) and gravy 😌 mmmm winterfood. Now that I think about it the Dutch winter kitchen has lots of vegetable/cabbage-mash (stamppot) recipes 😅
Pardon my ignorance, but what are speck cubes?
@@harusameiro Diced lard, I suppose. Or try some bacon.
@@gwennorthcutt421 And Germans use it a lot. I'm not sure, you might be able to use a prosciutto.
Back when I was a classics student my friends and I read about the cabbage crapulence cure and had to try it.. Several times.
It's a good excuse for excessive drinking - for research!
I know in many areas in asia there's a wide variety of cabbage dishes that are served as bar food so it checks out.
LOL That's funny.
Your description of kale as the "devil's weed" is perfect.
Thank you for the description of cabbage with pine nuts and raisins atop spelt. I was trying to find a way to combo that would add nutrition to a breakfast spelt quick bread for my new doctor-ordered histamine elimination diet after holiday overindulgences! Know I've got some ideas of what to do with my truckload of cabbage and bok choy.
I was excited to learn that I should add asafoetida to my inventory. Thanks to your videos, I know what it is and feel emboldened to try it out. Sadly, I cannot eat chicken, but wonder how else it might have been used. I'm also curious about what the classical literature says about fennel bulb and seeds. I prepared some for the first time yesterday, roasted with maple syrup, coconut oil, and a pinch of salt. It was delicious (if you don't mind licorice), left my breath smelling fragrant and fresh, and really soothed my system.
Mercifully, I discovered that the Ayurvedic sattvic diet is nearly identical in histamine-rich and histamine-releasing food restrictions. I've also found that preparations in which low-histamine aromatics (ginger, garlic, onion, turmeric, bay leaf, oregano, etc.) are heat-extracted in EVOO or coconut oil produce rapid and effective relief of my symptoms -- arguably better than an antihistamine tablet, albeit for a shorter period of time.
P.S. I also hate kale [because of human salivary aldehyde dehydrogenase (hsALDH) genes] but in following strict food prep guidelines to avoid histamine release in the food itself, I have found that blanching kale and freezing it before using it (still-cool) to prepare pesto with kale, garlic, toasted pistachios, and a high-quality EVOO is shockingly delicious. There is zero trace of the nastiness. Blanching the kale also somehow prevents the pesto from browning. It defrosts beautifully. Dare I say it, I now prefer this to standard basil pesto. I'd appreciate it if someone could explain the food chem behind this food hack.
P.S.S. My college classmate Emelyn Rude is a real-life food historian and the creator of the ridiculously excellent, award-winning food history magazine, EATEN.
Check it out, my taste-historians: www.eatenmagazine.com/ with lots of free content on their socials and newsletter
Cooking challenges: www.eatenmagazine.com/culinary-challenges
Her book, "Tastes Like Chicken", is a history of chicken consumption in America. www.amazon.com/Tastes-Like-Chicken-Americas-Favorite/dp/1681771632
Cheers, Cielo
[Previous comment with its replies deleted by mistake, sorry. Thanks for the recommendation, @ChaosWolf1982. I'll be sure to check out Linda Black Elk's Facebook page for more information on Native American culinary culture and food-as-medicine. I've read and loved "Native Harvests: American Indian Wild Foods and Recipes" by E. Barrie Kavasch (1977, 2005) and also "How Indians Use Wild Plants for Food, Medicine & Crafts" by Frances Densmore (1974) - a bit outdated and oversimplistic, but interesting.]
My mom used to take cabbage leaves and pound them a bit so they release their juices and put them on my chest when I had lung issues. And she also used cabbage on her surgery wound, which healed so nicely even the doctor was surprised
Kale is the devil's weed? Oh sir, I beg to dissagree. While we love cabbage, kale is especially delicious to me - I prefer to use it in place of cooked spinach in dishes, as spinach tends to turn to mush, while kale holds up much more nicely.
It also tastes like sweatsocks, but that's just a bonus, right?
Yeeugch
“You will evacuate such a quantity of bile and mucus, that you will wonder where it all came from”
I’m guessing the cabbage, and gastric juices.
My wife and i have found our favorite wines by labels alone. Yes we know we shouldn't but some label art is hard to ignore.
"Too much food in your body, squeezing your vessels" Sounds like the modern warnings about inflammation.
In the Netherlands kale was considered peasant food. The Dutch literal translation is "Farmer's cabbage". It is not considered fancy in any way.
Max, have you tried kale with a little olive oil? It really does help it slide into the trash better!
Hahahaha!
That's just COLD! True but cold.
You need to try kale prepared the German way, it's bloody delicious.
Lol got me for a sec
Here here!
De Re Coquinaria also preserves a recipe mentioned in the Talmud Yerushalmi called konditon, which the Rabbis declare it to be kosher for passover and suitable for the passover seder.
There are a LOT of traditional Jewish recipes, especially from the Sephardic/Mizrahi/North African communities, that you would adore. Check them out!
There's a medieval sephardic charoset with apricots that I love beyond all reason.
@@fabrisse7469 we need Max to get into the wonderful world of Mizrahi cuisine,
Between this and the pulsus, one could make an excellent Vegan Roman meal (as long as you substitute the garum).
Yeah, just use soy sauce instead. Or boil kelp for 15 minutes and use that water from boiling, optionally mixed with soy sauce.
Do you have an ideas of what one could use as a garum substitute? I've used soy sause before and it was pretty good, but I'm open to other suggestions
As versatile and creative as ancient cookery was, I do not doubt that somewhere there is a recipe for a vegetable-based flavoring equivalent for garum.
Well, now, this gives me hope. Years ago as I was attempting my own Runzas (cabbage burgers), I discovered that cumin magically makes the flavors blend, without being noticeable itself. And here is this cabbage-with-cumin recipe. Maybe I have a palate after all.
I wouldn't call a runza a burger. It's more of a ground beef and cabbage sandwich. Not really a burger since the bread isn't round and the beef isn't formed into patties.
Another great video. This had my mouth watering. I can eat Cabbage any time and any place. My favorite way is to just roast it. Quarter a larger head after giving it a good wash. Then season with fresh cracked pepper, salt, onion powder, minced garlic and a good drizzle of olive oil. Then wrap the quarters in foil and toss them in the oven to roast for an hour. Talk about good eating.
All of the patients saying "Oh, yeah, my issues are completely solved!" We're the equivalent of telling a quack doctor "oh, yeah, I'm totally cured man, even better than before getting sick!" JUST to get away from the insanity.
I think cabbage would probably be effective at treating (though not curing) dysentery. The main danger is volcanically pooping yourself to death from dehydration, and cabbage provides enough roughage to help firm things up. It also has a lot of moisture.
It is actually something you should AVOID ENTIRELY if you have dysentery or diarrhea. Fiber doesn’t firm up your stool, it makes it looser. Do a quick Google search and you’ll see half a dozen reasons not to do this. 👍
Me: "Hey, cabbage! Maybe I'll have the ingredients to make this one!"
Max: "dress with garum"
Me: "Aw, _man."_
Edit: Also shoutout to the Oregon Trail generation. I remember playing it when it looked just like that photo. 😆👵
I only got to play once before the program stopped working. I died anyway, yep, Dysentery!
I think you can substitute it with a different more accessible fish sause. I've used soy sause because its salty and I dont eat fish even though that's not very authentic.
@@debbralehrman5957 Lol yes, that's generally how it went with that game. So frustrating but somehow fun anyway. 😆
If you don't have garum, asian fish sauce can act as a potential substitute (like Red Boat) and it is usually much easier to find
@@cylontoaster7660 I appreciate the tip!
I would love to see a collab between you and Sydnee McElroy. She does Sawbones, a medical history podcast and they joke about Pliny the Elder a lot
This reminds me of the cabbage boil I make every St. Patrick's day. Get some cabbage and small potatoes rough chop them and add them to a stock pot with bacon, chicken broth, salt, and pepper let it get to a boil then let it simmer on low heat for a little while then there you go! Goes great with a guinness or dozen! 🍻
Best channel on UA-cam. Great mix of history, humor and of course, food!
Yet another fun episode.
I'm glad to see a vegetable featured. The recipe looks great!
I've converted more than one loather of kale; looks like there are many others here who hope to convert you.
Thanks for the interesting history.
With so many other leafy greens to choose from, why does someone have to be "converted" to one that you particularly like? I don't like the texture of kale, and it's rare that I dislike texture, but it's okay mixed with other greens in a salad if it's finely chopped.
@@angiebee2225 Probably because it's delicious! Also, it's cheap and available all year around and it's super easy to keep, it stays fresh for weeks. Much better than say, spinach, which while delicious is more expensive in my area of the world + it goes bad really quickly in comparison. Praise the kale! Seriously though, I'm assuming the original commenter isn't going about converting people on purpose. They probably just made a great kale dish and won people over. It's all about how you cook it.
Another Tuesday, another time to eat dinner by the tv and watch make historical food.
Also I love that by now the channel has gone on long enough we have reaccuring characters. Reliable figures that cone back again and again, like a tv show.
Funny thing about cabbages in India, when the cost of onions increases, they use cabbage as a substitute in onion bajhias as the texture is similar.
I like kale the north german way. You eat it after the first frost in the year. It's cut very finely and cooked with onion, gooselard, porkbelly and several regional sausages and meats, depending on the area or city you're from. It's served with cooked and/or caramalized early potatoes.
It's the complete opposite to the Kale smoothie, Kale Bowl, Kale Soup health livestyle thing.
Don't they go to kale parties up there, with lots of beer to wash down the kale, bacon and brain sausage, and lots of grain schnapps to wash down the beer? Or is that a cliché? Greetings from Vienna, where you'll have fried blood sausage-and potatoes (Blunzengröstel) with your wine! And I love it.
I love the juice/broth cabbage makes when you boil it. We call it pot liquor lol
Yes!!! I love some pot liquor, especially over some rice
Love some pot liquor with cornbread!
Morning! Hope you're all having a good one
Having a pretty good morning myself, I hope the same for you
Afternoon hope you have a great day
Good afternoon! Hope you’re having a good day as well.
Can’t wait for your cookbook my fiancée and I love your channel
I felt the same way about kale until ATK did their What's Eating Dan: Kale video. 1) choose Lacinato Kale 2) chop then rinse and squish multiple times. I do the post-chop rinse and squish three times. 3) saute in fresh minced or sliced garlic cloves, olive oil, Aleppo crushed chili, salt & pepper. I was expecting to choke it down, say i gave kale another shot, and then never eat it again. Nope! That was surprisingly good and I keep making it.
Cabbage is amazing you can add it to just about anything. There are a few ways I really love it. One is in corn beef and cabbage with carrots, onions and potatoes added. Another is with fresh cabbage, spinach and kale fried in butter. And another is fried cabbage in butter with a spoon of brown sugar. 😋 The last one can also have carrots or onions added. It makes a great dessert.
You made me almost do a spit take when you talked about kale as the "devil's weed". Great episode, Max. You somehow get better and better.
I am about to leave the dorkiest comment I've ever left anywhere online, ever:
Cabbage is a criminally underappreciated, unsung hero of a vegetable.
Gladiolus by the way means "small sword" and for the plant refers to the sword shaped leaves.
Max I love you! Calling kale the devil’s weed is so refreshing. That horror has never seen the inside of my kitchen.
Nice. Got a huge heap of bok choy from misfits; really tempted to try this out since I want to do something else than oyster sauce and mushrooms with it. Thanks, Max!
Cabbage?! BORING?! I believe kimchi and sauerkraut would like a word!
I am here to report that there is nothing 'supposed' about the nutritional benefits of cabbage. I badly thrashed my eyes from too-intense use, to the point where I couldn't read book print for the next five years, and struggled with strain for years beyond that; until I discovered, by accident, that eating raw green cabbge (the smooth, tight-leaved plain light green kind) was the difference between reading five pages and fifteen. Baby broccoli was another game-changer (cooked, but never boiled). Don't knock food as medicine---it's foundational!
LOVE you show---keep it coming!❤❤❤
Bruh straight from the start and you've upset me. Cabbage is absolutely glorious. Divine.
Don't say Cabbage is boring to a Eastern European , those Fighting Words
You're doing a great job with these videos max!
Cabbage is good raw with mayo, cole slaw, kimchi, steamed, with artichokes (liver medicine, cynarin +sulphuraphane best with some lemon squeezed), in soup.
Quality channel and quality vegetable.