Skip to main content
Main

Tuenip-cabbage, Smotheeed and Glazed

Turnip-cabbage smothered with a mushroom, pork, and egg yolk mixture, glazed with reduced Allemande sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

Why it works: Turnip and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 202 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Tuenip-cabbage, Smotheeed and Glazed

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F in the steps is the modern equivalent, not the book's own figure.

Prepare the cabbages

  1. Peel the turnip-cabbages and parboil them until half cooked.

  2. Immerse them in cold water and drain on a napkin.

  3. Cut out the center of each cabbage with a round cutter.

  4. Line a deep flat saucepan with thin slices of fat pork.

Make the filling

  1. Finely chop the mushrooms and place them in another saucepan with the chopped shallot and butter.

  2. Cover and cook until the moisture is reduced.

  3. Finely chop the scooped-out cabbage and add it to the mushrooms.

  4. Season with salt, pepper, and nutmeg, then add the reduced Allemande sauce and mix in the egg yolks.

  5. Transfer the mixture to an earthen bowl and let it cool.

  6. Add the chicken forcemeat to the cooled mixture.

Bake and serve

  1. Fill the centers of the cabbages with this mixture and moisten lightly with veal broth.

  2. Cover the pan and bake in a moderate oven (350°F / 175°C) until nicely glazed.

  3. Serve with a reduced Allemande sauce flavored with essence of mushrooms.

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 + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together202 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: coumarin (sweet, hay).

  3. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Shallot + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together1,019 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Cabbage + peppertop 5% of all pairs
    Smell alikemoderate
    Cooked together4,081 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Egg yolks
Bind the filling and help it set gently when baked.
Chicken forcemeat
Adds body and a tender, firm texture to the filling.
Allemande sauce
Adds richness and moisture to the filling and body to the sauce.
Mushrooms
Contribute moisture-reduced earthy flavor that deepens the filling.
Fat pork
Fat that lines the pan, adding richness and flavor as it cooks.

The step that matters

Cool the filling before adding the forcemeat and egg yolks. Adding raw egg yolks to a hot mixture can scramble them unevenly, and hot forcemeat can loosen or cook unevenly, so cooling first keeps the filling smooth and evenly set.

Swap the cabbage

How well each one fits the dish's main ingredients (turnip, pork, mushroom, shallot, butter, pepper, nutmeg):

  1. Leekfits better
  2. Chivefits better
  3. Spinachfits better
  4. Cabbagethe original

Fit is the average pairing score against turnip, pork, mushroom, shallot, butter, pepper, nutmeg. 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.

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesPork CakePork Cake107 recipesCreamed ChickenCreamed Chicken89 recipes