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Gratinated Cabbages

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Bread and cabbage work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 380 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Gratinated Cabbages

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Preheat the oven to 400°F (200°C).

  2. Layer shaped slices of bread on the bottom of a dish.

  3. Add a layer of cabbage, then pour a little broth over each layer.

  4. Repeat the layers until the dish is full.

  5. Sprinkle a handful of grated Parmesan on top.

  6. Bake in the oven for 20 minutes.

  7. Serve the gratinated cabbage with the remaining broth, strained and cleared of fat.

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. Bread + cabbagetop 21% of all pairs
    Smell alikemoderate
    Cooked together380 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

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