Ancient Roman Puls
20Min
2Servings
485Cal
EasyLevel
Kid friendlyvegetarian
#historical#ancient#porridge#vegetarian
Equipment
knife
cutting board
pan
pot
stove
spatula
mixing spoon
Ingredients
Main Ingredients
wheat flour (dry)
200 g
water
400 ml
salt
5 g
cabbage (chopped)
150 g
olive oil
30 ml
honey
15 ml
parsley (chopped)
10 g
Instructions
1
Prepare cabbage
Wash and chop the cabbage into fine pieces if using.
2
Sauté cabbage
Heat olive oil in a pan and sauté the cabbage until softened.
5 minMedium heattimer 5 min
3
Make the porridge base
Combine flour, water, and salt in a pot. Cook while stirring constantly until thick porridge forms.
15 minMedium heattimer 15 min
4
Combine and finish
Mix the sautéed cabbage into the porridge. Add honey and garnish with parsley if desired.
Original recipe
Storage
Fridge: 3 days
Freezer: 30 days
Reheat: Microwave 2-3 minutes or reheat in a pan with a splash of water
Add a little extra water when reheating as the porridge thickens when cold
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