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Cabbage Pudding

A baked dish of boiled cabbage, bacon, butter, milk, eggs, mustard, and a crumb topping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Cabbage and mustard match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 1,645 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Cabbage Pudding

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the cabbage

  1. Boil the cabbage with the bacon until thoroughly cooked.

  2. Chop the cabbage and bacon finely.

Mix and bake

  1. In a bowl, mix the chopped cabbage, butter, milk, eggs, mustard, salt, and pepper.

  2. Pour the mixture into a buttered deep dish.

  3. Top with pepper, bits of fresh butter, and grated cracker or stale bread.

  4. Bake at 400°F (200°C) until light brown.

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 + mustardtop 3% of all pairs
    Smell alikestrong
    Cooked together1,645 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Cabbage + peppertop 5% of all pairs
    Smell alikemoderate
    Cooked together4,081 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  5. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Eggs
Bind the mixture and set into a custard-like texture as it bakes.
Milk
Adds moisture and creates a soft, custardy body around the cabbage.
Butter
Adds fat and richness, and helps the top brown.
Bacon
Contributes smoky, savoury fat that flavours the cabbage.
Hard white cabbage
Forms the bulk of the pudding, giving texture and mild sweetness when cooked.

The step that matters

Bake at 400°F (200°C) until light brown. Egg-based puddings set as proteins coagulate with heat. Stop once the top is lightly browned and the centre is just set, because overbaking makes the custard grainy and dry.

Swap the cabbage

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

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

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