Skip to main content
Main

Cabbage Pudding

A baked cabbage and bacon pudding with butter, milk, eggs, mustard, and a crumb topping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

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 filling

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

  2. Chop the cabbage and bacon finely.

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

Bake

  1. Pour the mixture into a buttered deep dish.

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

  3. 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 it into a custard-like pudding when baked.
Milk
Adds moisture and softness, combining with the eggs to form a custard.
Cabbage
Provides the bulk and main vegetable body of the pudding.
Bacon
Adds savory, smoky flavor to the cabbage.
Butter
Adds richness and fat, and browns the top when dotted over it.
Mustard
Adds a sharp, tangy note that balances the rich custard.

The step that matters

Bake until light brown. Baking heats the egg and milk mixture until it sets; pulling it out too early leaves a loose, wet center, while overbaking can make the eggs curdle and turn rubbery.

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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesRed CabbageRed Cabbage65 recipesBread OmeletteBread Omelette60 recipes