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A simple vegetable soup made by soaking and boiling cabbage, cauliflower, and greens with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Cabbage and cauliflower match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 305 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Soups, Sauces, Broths, &,c

Ingredients

Directions

Prepare

  1. Clean vegetables thoroughly, removing any slugs or impurities.

  2. Trim the ends and remove any shriveled or decayed leaves.

  3. Soak the cleaned vegetables head down in a pan of cold water with 1 tablespoon of salt for 1 hour.

Cook

  1. Boil plenty of water in a clean saucepan and add a little salt to the boiling water.

  2. Remove any scum that rises.

  3. Add the vegetables to the clear water and keep boiling until tender.

  4. Drain the vegetables well before serving.

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 + cauliflowertop 1% of all pairs
    Smell alikestrong
    Cooked together305 recipes

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

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

What each ingredient does

Fresh vegetables (cabbages, cauliflowers, greens)
Form the body of the soup and supply the vegetable flavor and texture.

“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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