Name: Red Cabbages
Ingredients: a tablespoonful of moist; four peeled; one bay leaf; salt; pepper; nutmeg; vinegar

Why it works: Pepper and nutmeg match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 13,015 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Red Cabbages

Ingredients

Directions

2098—CHOUX ROUGES A LA FLAMANDE
Quarter the cabbages, suppress the outside leaves and the stumps, and cut the trimmed leaves into a fine _julienne_. Season with salt, pepper, and nutmeg; sprinkle with vinegar, and put this _julienne_ into a well-buttered earthenware _cocotte_. Cover and cook in a moderate oven.
When the cooking is three-parts done, add four peeled and quartered russet apples and a tablespoonful of moist or powdered sugar.
Take note that the cooking must be gentle from start to finish, and that the only moistening should be the vinegar.
2099—MARINADED RED CABBAGES FOR HORS-D’ŒUVRE
Cut the cabbages into a small _julienne_ as above, and put them into a bowl or deep dish. Sprinkle with table salt, and leave to macerate for two days, stirring frequently the while.
Then drain, and put them into a pot with garlic cloves, peppercorns, and one bay leaf. Cover with raw vinegar, or the latter boiled and cooled, and leave to _marinade_ for a day or two.
This _marinaded_ cabbage forms an excellent adjunct to boiled beef.

Nutrition, whole recipe (rough)

23Calories

0 gProtein

1 gFat

3 gCarbs

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Nutmeg	1 tsp ground (2.2g)	12
Black Pepper	1 tsp ground (2.3g)	6
Vinegar	1 tbsp (15ml) distilled	3
Bay Leaf	1 leaf (0.6g)	2
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Auguste Escoffier. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

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.

Pepper + nutmegtop 7% of all pairs

Smell alikestrong

Cooked together13,015 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Pepper + vinegartop 14% of all pairs

Smell alikemoderate

Cooked together27,814 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Nutmeg + vinegartop 25% of all pairs

Smell alikemoderate

Cooked together2,864 recipes

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