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Tuenip-cabbage, Geeman Style

A sautéed turnip and cabbage dish flavored with butter, onions, broth, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Turnip and cabbage match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 897 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Tuenip-cabbage, Geeman Style

Ingredients

Directions

Prepare

  1. Peel the turnip-cabbages.

  2. Slice the turnip-cabbages.

  3. Parboil the turnip-cabbages for 5 minutes.

  4. Drain the turnip-cabbages.

  5. Finely slice the onions.

Cook

  1. Place the sliced onions in a saucepan with the butter.

  2. Fry the onions lightly.

  3. Add the turnip-cabbages.

  4. Season the dish with salt, pepper, and nutmeg.

  5. Moisten the dish with broth.

  6. Cover the saucepan.

  7. Cook until the dish is tender, allowing the broth to reduce.

  8. Add the butter or Allemande sauce and veal gravy.

  9. Simmer for 15 minutes.

  10. Stir in the finely chopped parsley before serving.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Turnip + cabbagetop 2% of all pairs
    Smell alikestrong
    Cooked together897 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Turnip-cabbages
Form the main body of the dish, becoming tender as they cook in broth.
Onions
Frying them lightly adds sweetness and savory depth to the dish.
Butter
Enriches the dish and carries flavor as the onions fry and the vegetables cook.
Broth
Moistens the vegetables and cooks them while the liquid reduces into a light sauce.
Veal gravy
Adds savory, meaty richness and body to the reduced cooking liquid.

The step that matters

Cook until the dish is tender, allowing the broth to reduce. Covering the pan traps steam so the vegetables soften, then uncovering lets the broth reduce and concentrate. Stopping too early leaves a watery dish; reducing too long can scorch the butter and onions on the bottom of the pan.

Swap the nutmeg

How well each one fits the dish's main ingredients (turnip, cabbage, onion, butter, pepper, veal, parsley):

  1. Thymefits better
  2. Celeryfits better
  3. Capersfits better
  4. Nutmegthe original

Fit is the average pairing score against turnip, cabbage, onion, butter, pepper, veal, parsley. Candidates are from the same food group and used in at least 100 recipes.

“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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