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Cypriots still use the Byzantine Greek word for cabbage.

In Cyprus they call the cabbage, krabi (κραμπί)

In the Byzantine times it was called Kramvee (κραμβή)

According to Byzantine sources, the Byzantine cabbage was cooked with various meat, salt, olive oil and garum.

Like pickles , kramvee was preserved with salt and vinegar to be eaten later.

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