In the bustling markets of ancient Rome, amidst the grandeur of marble statues and the aroma of exotic spices, a humble vegetable reigned supreme: cabbage. Far from being a mere filler, it was a prized gem in the culinary tapestry of the Empire. Its versatility transcended class. Wealthy patricians might savor it tossed with garum, a pungent fermented fish sauce, while plebeians would enjoy a hearty stew simmered with cabbage and legumes. Beyond its delicious simplicity, cabbage held a revered status. Believed to possess potent medicinal properties by Roman physicians like Cato the Elder, it was lauded for aiding digestion and even warding off illness. But the true marvel of…
