Name: Stewed Cabbage
Ingredients: 1 small head of cabbage; 1 teaspoon salt; sufficient boiling water; Cream Sauce

Why it works: Cream and sauce are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Stewed Cabbage

Ingredients

1 small head of cabbage
1 teaspoon salt
sufficient boiling water
Cream Sauce

Directions

Cut the cabbage into quarters and soak in cold water for 1 hour.
Drain and shake off excess water.
Remove the hard part and chop the remaining cabbage finely.
Place in a stewing pan and cover with boiling water.
Add salt and boil for 20 minutes.
Drain in a colander and transfer to a heated dish.
Pour Cream Sauce over 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.

Photo for illustrative purposes only · Contact us to use it

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.

Cream + saucetop 9% of all pairs

Smell alikemoderate

Cooked together4,787 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Cabbage + saucetop 29% of all pairs

Smell alikelow

Cooked together437 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Cabbage + creamtop 31% of all pairs

Smell alikelow

Cooked together778 recipes

Shared aroma: acetic acid (sour, vinegar).