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Garnish Op Braized Cabbages

Braised cabbages cooked with bacon, carrot, onion, herbs, and broth, then shaped and garnished.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Garnish Op Braized Cabbages

Ingredients

Directions

Prepare

  1. Trim, wash, and halve the cabbages.

  2. Boil in water for 15 minutes, then refresh in cold water and drain.

  3. Season with salt and pepper, tie halves together with string.

Braise

  1. Cover the bottom of a stewpan with bacon, place cabbages inside.

  2. Add carrot, onion, and herb faggot, then moisten with broth to cover cabbages.

  3. Cover with a buttered round of paper and lid, then simmer on low heat for 1 hour.

Serve

  1. Drain, remove strings, and press in a napkin to shape as desired.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

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

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

  4. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Carrot + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Savoy cabbages
Forms the main body of the dish, becoming tender and shapeable as it braises.
Thin layers of fat bacon
Lines the pan and releases fat and savory flavor into the cabbage during the braise.
Broth
Provides the liquid that gently cooks the cabbage and carries flavor through it.
Carrot
Adds subtle sweetness and aromatic flavor to the braising liquid.
Onion with cloves
Contributes aromatic sweetness and depth to the braising liquid.

The step that matters

Simmer on low heat. Cabbage needs a long, gentle braise to become tender without boiling apart or turning bitter. Too much heat can break down the leaves unevenly and make the texture ragged.

Swap the onion

How well each one fits the dish's main ingredients (cabbage, pepper, carrot, clove, parsley, thyme):

  1. Parsnipfits better
  2. Turnipfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against cabbage, pepper, carrot, clove, parsley, thyme. 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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