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Pullet with Sausages and Cabbage

A stew of young chicken, sausages, and cabbage simmered in stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Pullet with Sausages and Cabbage

Ingredients

Directions

Prepare the cabbage

  1. Cut the cabbage in two.

  2. Boil the cabbage in water for 15 minutes.

  3. Remove the cabbage from the water and let it cool.

  4. Tie the cabbage up with kitchen twine.

Stew and serve

  1. Stew the cabbage in the stock.

  2. When the cabbage is half cooked, add the prepared pullet and sausages.

  3. Season with pepper.

  4. Cook until done.

  5. Serve the fowl with sausages on the cabbage.

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. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  3. Cabbage + chickentop 20% of all pairs
    Smell alikemoderate
    Cooked together436 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

Cabbage
Becomes tender and absorbs the flavour of the stock as it stews.
Stock
Provides the cooking liquid and carries flavour into the cabbage and meat.
Pullet
Supplies the main meat, which becomes tender and flavourful as it simmers in the stock.
Sausages
Add savoury, fatty flavour to the stew and the dish served with them.

The step that matters

Add the pullet and sausages when the cabbage is half cooked. Poultry needs to be fully cooked through, while the cabbage must not turn mushy. Adding the meat at the halfway point gives the chicken time to cook through in the stock without overcooking the cabbage.

Swap the cabbage

How well each one fits the dish's main ingredients (chicken, pepper):

  1. Capsicumfits better
  2. Tomatofits better
  3. Potatofits better
  4. Cabbagethe original

Fit is the average pairing score against chicken, pepper. 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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