Caboges

Ingredients

Steps

• Cut cabbages in quarters and boil them for 10 minutes in plain water. Take them out and press excess water out of them, pressing down with a cutting board or using the broad side of a cleaver against a cutting board (the departing water can make a mess, so I usually do this over the sink). Then cut them into smaller (bite-sized) pieces. It is not necessary to discard the heavy core, but make sure it is chopped into small pieces.
• Meanwhile, in another pot, boil the marrowbones in 4 cans (= 3 pints) of broth 1/2 hour or so, until all the meat on the bones is cooked and marrow comes out of the bones freely. Carefully remove the bones from the broth (they are hot! use tongs or slotted spoon). Allow bones to cool somewhat, then knock out the marrow. Use a narrow knife or skewer to dig out the marrow if necessary.
• Put chopped cabbage into the broth and boil for 1/2 hour. Put the saffron and salt together in a mortar and grind until the threads begin to break apart. Add bread crumbs and saffron/salt to the pot, stir. Simmer another 1/2 hour or so until the bread crumbs "moosh". Taste. If too salty, add more bread crumbs. If too dense, add more broth.