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Pheasant with Cabbage

A stew of pheasant, cabbage, bacon, and broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cabbage and pheasant work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 16 recipes. Both carry geraniol, which smells rose, geranium. The science ↓

Pheasant with Cabbage

Ingredients

Directions

Prepare the cabbage

  1. Cut the cabbage into quarters.

  2. Blanch the cabbage in boiling water for 5 minutes, then drain it.

  3. Cut off part of the stalk and season the cabbage with salt.

Stew

  1. Place the cabbage in a stewpan with the bacon and broth and stew gently for about 30 minutes.

  2. Insert the partially roasted pheasant into the cabbage and stew together for another 30 minutes.

  3. Remove the pheasant and cabbage.

Finish and serve

  1. Squeeze the cabbage to extract the stock and reduce the stock to half.

  2. Dress the cabbage in a pyramid on a dish with the pheasant on top.

  3. Cut the bacon into pieces and arrange it around the dish.

  4. Pour the stock around the dish 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. Cabbage + pheasanttop 15% of all pairs
    Smell alikemoderate
    Cooked together16 recipes

    Shared aroma: geraniol (rose, geranium).

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

What each ingredient does

White-heart winter cabbage
Forms the bulk of the dish and becomes tender and sweet during slow stewing.
Streaked bacon
Adds fat and salty, savoury flavour that seasons the cabbage and broth as it stews.
Broth
Provides the liquid that gently cooks the cabbage and pheasant and forms the final sauce.
Pheasant
Is the main protein, cooked gently in the broth so it stays moist and tender.

The step that matters

Stewing the pheasant gently. Lean game meat dries out and toughens when boiled hard. Gentle, low simmering keeps the pheasant moist while the cabbage softens and flavours the stock.

“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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