This recipe is far more basic than the one from Cod Pal Germ 551, but honey mustard dressing on leafy greens appears frequently in German medieval recipes.
[] Wilthu machenn eynngemacht Crautt:
If you want to make pickled cabbage
Boil white cabbage heads, take two parts mustard and one part honey, mix them with wine and add caraway. Mix (einß – unify?) it enough, put the boiled cabbage into it and serve it cold. You can also season the broth and serve it.
I guess this has every potential to be a satisfying dish. Cabbage would generally have been prepared by parboiling, then discarding the cooking water and finishing the preparation in fresh water, possibly with condiments of some kind. that is the broth the recipe refers to.
The Königsberg MS was preserved in the archive of the Teutonic Order in Königsberg (today Kaliningrad) in Baltic East Prussia, though its language suggests that it belongs to a Central or South German background. It is not associated with any name that I am aware of and is dated to the late 15th century purely on the scribal hand. The recipe types match South German sources of that time. It was published in Gollub (Hg.): Aus der Küche der deutschen Ordensritter. in: Prussia 31 (1935) pp. 118-124.