Another recipe from the Dorotheenkloster MS that we don’t see very much of: Cooking cabbage.

92 Of young white cabbage (kraut)
Take young white cabbage and cut it into wedges. Lay it in the pot and let it boil, then pour off the water. Have ready boiled meat in a different pot, mutton or beef, and lay the meat in with the cabbage. Then take eggs and boil them hard. Peel them and fry them in a pan whole. When the meat and the cabbage are nearly boiled, put in the eggs and hard cheese and let it boil together again. Make it quite fat. But if you do not want to cook it with meat, put on eggs prepared in the pan as described before and the cheese, and serve it.
We do not get a lot of recipes for things like boiled cabbage compared to almond milk jelly or complicated fish preparations, but these dishes were more common even on the tables of the wealthy. This way of preparing it surely is not poverty food. Noter that the first cooking water is poured off – commonly prescribed for cabbage for health reasons and to get rid of the smell. The cooked cabbage is then served with boiled meat. Mutton or beef were less desirable types of meat, especially the quality that was suitable for boiling rather than roasting, but meat in quantity was still a sign of wealth.
The eggs are an interesting touch. Actually frying whole hard-boiled eggs would not have occurred to me, but surely it works. I am not sure how to read the addition of cheese. It is possible to simply cook chunks of cheese with the cabbage, but depending on how dry the dish is, it may be meant to melt and coat the other ingredients. I could imagine this in a pan with a relatively small amount of rich broth, meat chunks and hard-boiled eggs on a bed of cabbage, with cheese melting on top, and I think I want to try it before winter ends.
As an aside, the reference to making this dish without meat will not make it suitable for fast days since it still contains eggs and dairy. Given it comes from a monastic context, it may be intended for diners who are forbidden the meat of quadrupeds even on regular days.
The Dorotheenkloster MS is a collection of 268 recipes that is currently held at the Austrian national library as Cod. 2897. It is bound together with other practical texts including a dietetic treatise by Albertus Magnus. The codex was rebound improperly in the 19th century which means the original order of pages is not certain, but the scripts used suggest that part of it dates to the late 14th century, the remainder to the early 15th century.
The Augustine Canons established the monastery of St Dorothea, the Dorotheenkloster, in Vienna in 1414 and we know the codex was held there until its dissolution in 1786, when it passed to the imperial library. Since part of the book appears to be older than 1414, it was probably purchased or brought there by a brother from elsewhere, not created in the monastery.
The text was edited and translated into modern German by Doris Aichholzer in „wildu machen ayn guet essen…“Drei mittelhochdeutsche Kochbücher: Erstedition Übersetzung, Kommentar, Peter Lang Verlag, Berne et al. 1999 on pp. 245-379.