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Boiled Meats

A simple boiled meat dish served with cabbage or other vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Pork and cabbage work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 919 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Boiled Meats

Oven, in the book's wordsA brisk oven

Ingredients

Directions

Prepare and cook the meat

  1. Wash the meat thoroughly.

  2. Place the meat in a pot and cover with cold water.

  3. Bring the pot to a boil, then skim the surface.

Add the vegetables and serve

  1. Add the washed and quartered cabbage or other vegetables.

  2. Cook until the meat and vegetables are tender.

  3. Remove the meat with a fork and place on a plate.

  4. Serve the vegetables separately or alongside the meat.

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. Pork + cabbagetop 16% of all pairs
    Smell alikemoderate
    Cooked together919 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

Salt pork or beef
Provides the main flavour and richness to the broth as it simmers.
Cabbage
Softens as it cooks and absorbs flavour from the broth.

The step that matters

Skim the surface after the pot comes to a boil. Foam and fine impurities rise to the surface as the liquid heats. Skimming them removes this scum, leaving a cleaner, clearer broth and a better-tasting dish.

“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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