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Dkessed Cabbage

A cabbage dish dressed with vinegar, egg, butter, pepper, and salt.

From an old cookbook · modernised transcription
By Home for the Friendless (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Vinegar and pepper are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 27,814 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Dkessed Cabbage

Ingredients

Directions

Make the dressing

  1. Beat the egg.

  2. Mix vinegar, sugar, salt, and butter.

  3. Heat the mixture over the fire.

  4. Add the beaten egg to the mixture.

  5. Stir until it boils.

Dress the cabbage

  1. Cool and pour over chopped or shaved cabbage.

  2. Cut cabbage finely.

  3. Boil in milk for thirty minutes.

  4. Add butter, pepper, salt, and a little flour to thicken.

Nutrition, whole recipe (rough)

189Calories
7 gProtein
17 gFat
2 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Home for the Friendless (Chicago, Ill.). 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. See the original page.

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. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  4. Vinegar + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together13,513 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  5. Vinegar + eggtop 33% of all pairs
    Smell alikelow
    Cooked together12,922 recipes

    Shared aroma: acetic acid (sour, vinegar).

Vinegar and egg barely smell alike, yet cooks put them together in 12,922 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg
Thickens the dressing as it heats and adds richness to the sauce.
Vinegar
Adds the sharp acidity that gives the dressing its tang.
Butter
Adds fat and smoothness to the dressing.

The step that matters

Adding the beaten egg to the hot mixture. Egg proteins set with heat, so if the mixture is too hot or the egg is added too fast it can curdle into lumps. Keep the heat moderate and stir constantly so the egg blends in smoothly and thickens evenly.

“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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