Name: Cabbage Callops
Ingredients: lamb's breast or mutton; cabbage; Madeira sauce

Why it works: Lamb and cabbage work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 58 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Cabbage Callops

Ingredients

lamb's breast or mutton
cabbage
Madeira sauce

Directions

Cut the steamed lamb's breast or mutton into small pieces.
Layer the meat alternately with browned cabbage on a serving dish.
Pour Madeira sauce over the layered dish.

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.

Lamb + cabbagetop 21% of all pairs

Smell alikemoderate

Cooked together58 recipes

Shared aroma: alpha-pinene (pine, turpentine).
Lamb + saucetop 21% of all pairs

Smell alikelow

Cooked together925 recipes

Shared aroma: decanoic acid (soapy, waxy).
Cabbage + saucetop 29% of all pairs

Smell alikelow

Cooked together437 recipes

Shared aroma: ethanol (alcoholic, ethereal).