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Cabbage a LA Dame Simone

Cabbage a la Dame Simone is a stew of blanched cabbages stuffed with veal farce, wrapped in bacon, and served with reduced gravy.

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

  1. Blanch or half boil the cabbages.

  2. Place the blanched cabbages in cold water.

  3. Drain the cabbages.

  4. Fill each cabbage with a little veal farce.

  5. Tie each cabbage with kitchen twine to secure the farce.

Stew

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

  2. Stew gently until well done.

  3. Remove the stewed cabbages and drain them.

Make the gravy and serve

  1. Strain the cooking liquid through a sieve.

  2. Remove the fat from the strained liquid.

  3. Reduce the liquid over heat until very strong.

  4. Place the cabbages on a dish.

  5. Pour the gravy over the cabbages.

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
Form the main body of the dish and, once stewed, become soft and tender enough to wrap the filling.
Veal farce
Provides the savoury meat filling that sits inside each cabbage while it cooks.
Fat bacon
Adds fat and savoury flavour to the cabbages as they stew between its strips.

The step that matters

Tie each cabbage with kitchen twine to secure the farce.. If the cabbage is not tied firmly, the filling can escape during stewing and mix into the cooking liquid, leaving the cabbages hollow and the gravy cloudy.

“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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