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Cabbage

A simple dish of cabbage cooked with milk, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Cabbage

Ingredients

Directions

Prepare

  1. Chop the cabbage coarsely.

Cook

  1. Place the cabbage in a saucepan with enough salted water to float.

  2. Cook until nearly done, then drain.

  3. Add the milk and cook until tender.

Season

  1. Season with salt, pepper, and butter to taste.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Cabbage + milktop 25% of all pairs
    Smell alikemoderate
    Cooked together599 recipes

    Shared aroma: 2-hexenal (green, leafy).

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

What each ingredient does

Cabbage
Forms the tender vegetable base that softens as it cooks in the milk.
Rich milk
Adds moisture and richness, and its milk sugars give a mild sweetness as it cooks down.
Butter
Adds fat and a rounded, savory richness to the finished dish.

The step that matters

Cook until nearly done, then drain. Stopping at nearly done lets the cabbage finish softening in the milk without becoming waterlogged or overcooked. Milk can scorch on the bottom of the pan, so keep the heat gentle once it is added.

Swap the cabbage

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

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

Fit is the average pairing score against milk, pepper, butter. 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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