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This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Lamb with red cabbage. Put the lamb on fire, cut it, boil it, then cook it, add some bacon, but you can do it without. Boil it until tender, put it to the fire and let it cook, clean the red cabbage, poach it, twist it then put it to the meat, then add some honey and spices.