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Veal, Fried, with Cabbage

Fried veal slices served with boiled cabbage and bread, topped with piquant sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Cabbage and pepper are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,081 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Veal, Fried, with Cabbage

Ingredients

Directions

Prepare the veal

  1. Cut the veal into slices, then into fingers.

  2. Season with pepper and mixed herbs, coat with flour.

Fry and serve

  1. Fry in a small quantity of hot dripping for a few minutes.

  2. Fry boiled cabbage and bread cut to the size of the meat.

  3. Arrange the meat on the bread with vegetables around.

  4. Pour piquant sauce over the cabbage, leaving the meat dry.

  5. Alternatively, serve sauce separately.

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 + peppertop 5% of all pairs
    Smell alikemoderate
    Cooked together4,081 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Bread + tomatotop 10% of all pairs
    Smell alikemoderate
    Cooked together1,013 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Cabbage + tomatotop 12% of all pairs
    Smell alikemoderate
    Cooked together333 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Sauce + tomatotop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Veal
Forms the main protein; frying it briefly keeps the slices tender and juicy.
Flour
Coating that helps the seasoned meat brown and hold its surface during frying.
Hot dripping
Fat for frying that carries heat to the coating and adds savoury flavour.
Cabbage
Boiled vegetable that adds bulk and mild sweetness alongside the meat.

The step that matters

Pour piquant sauce over the cabbage, leaving the meat dry. Keeping the sauce off the meat preserves the crisp, browned coating; wet sauce would soften it through moisture transfer, so serve it separately if guests prefer more.

Swap the cabbage

How well each one fits the dish's main ingredients (veal, bread, pepper, flour, sauce, tomato):

  1. Capsicumfits better
  2. Shallotfits better
  3. Carrotfits better
  4. Cabbagethe original

Fit is the average pairing score against veal, bread, pepper, flour, sauce, tomato. Candidates are from the same food group and used in at least 100 recipes.

“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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