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Cabbage Pudding with Tomato Sauce

A baked Savoy cabbage custard served with a spiced tomato sauce.

From the Recipes Wiki (Fandom) · 16 ingredients
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Why it works: Tomato and sauce are a kitchen classic. They rank in the top 7% of all ingredient pairs, and 5,468 recipes mention both. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

The recipe

Oven200 °C (400 °F, Gas Mark 6)
Time20 minutes

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

  • For the Tomato Sauce

Directions

Prepare the pudding

  1. Preheat the oven to 200 °C (400 °F, Gas Mark 6).

  2. Place the breadcrumbs in a mixing bowl, add the milk, and leave to soak.

  3. Place the shredded cabbage in a large saucepan, add a small amount of boiling salted water, cover, and cook for 5 minutes.

  4. Heat the butter in a frying pan, add the onion, and sauté until golden.

  5. Drain the cabbage and combine it with the sautéed onion, salt, pepper, beaten eggs, soaked breadcrumbs, Parmesan cheese, and nutmeg in a large mixing bowl; mix well.

Bake and make the sauce

  1. Transfer the mixture to a shallow baking dish and bake for 20 minutes, or until the custard is set. Remove from the oven.

  2. Meanwhile, make the tomato sauce: heat the olive oil in a saucepan until very hot. Add the chopped tomatoes, cover the pan immediately, and cook for a few minutes until the oil stops spitting.

  3. Add the cinnamon, parsley, red wine vinegar, hot pepper sauce, salt, and pepper; partially cover and simmer over low heat for 10 minutes. Keep warm.

Serve

  1. Serve the cabbage pudding hot, pouring the tomato sauce over the top.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Tomato + saucetop 7% of all pairs
    Aroma overlaplow
    Mentioned together5,468 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Milk + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together81,222 recipes

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

  3. Cabbage + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,080 recipes

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

  4. Parmesan cheese + tomatotop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,490 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Butter + parmesan cheesetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,158 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Eggs
Set the custard so the cabbage and breadcrumb mixture holds together when baked.
Breadcrumbs
Soak up milk and add body, keeping the pudding moist and tender.
Parmesan cheese
Adds savoury, salty flavour and helps the pudding brown and firm up.
Savoy cabbage
Forms the bulk of the pudding, giving texture and a mild, sweet flavour.
Milk
Hydrates the breadcrumbs and contributes to the custard that sets in the oven.
Chopped tomatoes
Form the base of the sauce, providing acidity and body.

The step that matters

Heating the olive oil until very hot before adding the tomatoes. The oil must be very hot so the tomatoes sear rather than release water slowly; covering the pan right after adding them prevents dangerous spattering and keeps the sauce's flavour concentrated.

Flavor stand-ins for the nutmeg

How well each one fits the dish's main ingredients (milk, cabbage, onion, butter, pepper, egg, parmesan cheese):

  1. Parsleybetter flavor fit
  2. Celerybetter flavor fit
  3. Garlicbetter flavor fit
  4. Nutmegthe original

Fit is the average pairing score against milk, cabbage, onion, butter, pepper, egg, parmesan cheese. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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