Why it works: Cabbage and bread work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 380 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓
Potage De Garbure Aux Choux a LA Jardiniere
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare the cabbage
Blanch and refresh the cabbage quarters in cold water.
Cook the cabbage in the reduced consommé with the diced bacon until almost tender.
Add the pricked chipolata sausages and cook for an additional 30 minutes.
Drain the cabbage and slice it into strips.
Assemble and serve
Layer the bottom of a soup tureen with the prepared bread crusts.
Alternate layers of cabbage and bread, finishing with cabbage on top.
Arrange the sausages and bacon on top in a crown shape.
Gratin the potage and serve with the remaining consommé in a silver casserole.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Cabbage + breadtop 21% of all pairsSmell alikemoderateCooked together380 recipes
Shared aroma: ethyl octanoate (fruity, wine).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cabbage
- Forms the bulk of the soup and becomes tender as it simmers in the consommé.
- Reduced consommé
- Provides the rich, savoury liquid that cooks the cabbage and flavours the soup.
- Bacon
- Adds smoky, salty fat that flavours the consommé and cabbage.
- Chipolata sausages
- Add meaty richness and fat that enrich the soup's flavour.
- Bread crusts
- Soak up the broth in layers, giving the soup body and a soft, absorbent texture.
The step that matters
Cooking the cabbage until almost tender. Cabbage cooked too long turns soft and loses texture and flavour, while undercooked cabbage stays tough. Stopping at almost tender lets it finish gently in the soup and during gratin.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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