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Veal, Pried, with Cabbage

Fried veal slices served with boiled cabbage, bread, and 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, Pried, with Cabbage

Ingredients

Directions

Prepare the veal

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

  2. Season the veal with pepper and mixed herbs, then coat with flour.

Fry and assemble

  1. Fry the veal in a small quantity of hot dripping using the dry frying method for a few minutes.

  2. Fry some boiled cabbage (or spinach) and pieces of bread or toast in the same manner.

  3. Arrange the fried veal on the bread with the vegetables around it.

  4. Before serving, pour a little piquant sauce or brown caper sauce over the cabbage, leaving the meat dry.

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; flour coating helps the surface brown and crisp during dry frying.
Flour
Coats the veal so its surface browns and crisps in the hot dripping.
Cabbage
Provides the vegetable base, softened by boiling and then fried in the dripping.
Bread
Serves as the base under the meat, soaking up flavour from the frying fat.

The step that matters

Dry frying the veal. The veal should be fried in only a small amount of very hot dripping so the floured surface browns and crisps rather than steaming or going greasy. Too much fat or too low heat makes the coating soggy.

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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