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Cabbage a LA Dame Simone

A stewed cabbage dish with veal farce and bacon, served with a reduced gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cabbage and veal work together. They rank in the top 24% of all ingredient pairs, and cooks put them together in 252 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Cabbage a LA Dame Simone

Ingredients

Directions

Prepare

  1. Blanch or half boil the cabbages, then place them in cold water.

  2. Remove the cabbages from the water and drain them.

  3. Stuff a little veal farce into each cabbage and tie them up separately with kitchen twine.

Stew

  1. Layer the cabbages between strips of bacon in a stewpan.

  2. Stew gently until well done.

  3. Remove the cabbages to drain and pass the cooking liquid through a sieve.

Make the gravy and serve

  1. Skim off the fat and reduce the liquid over heat until strong.

  2. Place the cabbages on a dish and pour the gravy over them.

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. Cabbage + vealtop 24% of all pairs
    Smell alikelow
    Cooked together252 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Savoy cabbages
Leaves wrap and hold the filling together while the cabbage becomes tender.
Veal farce
Forms a rich, savoury filling that cooks inside each cabbage leaf.
Bacon
Adds fat and savoury flavour to the cabbage and the cooking liquid.

The step that matters

Stew gently until well done. Gentle heat cooks the filling through and softens the cabbage without boiling it apart. Fast boiling can break the parcels open and toughen the leaves.

“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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