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To Curry Cabbage and Greens

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and vinegar are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 13,513 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓

To Curry Cabbage and Greens

Ingredients

Directions

  1. Boil the greens and mince them coarsely.

  2. In a stewpan, melt a bit of butter.

  3. Add the minced greens, curry powder, vinegar, and salt.

  4. Stew and simmer gently until cooked.

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. Butter + vinegartop 23% of all pairs
    Smell alikemoderate
    Cooked together13,513 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

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