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A Nice Way to Cook Cabbage

A cabbage dish cooked in salted water and finished with a butter, vinegar, mustard, sugar, and egg sauce.

From an old cookbook · modernised transcription
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] · From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

A Nice Way to Cook Cabbage

Ingredients

Directions

Prepare

  1. Cook the cabbage in salt water until tender.

Make the sauce

  1. Take a piece of butter the size of an egg, % cup vinegar, a teaspoon mustard, and a teaspoon sugar.

  2. Stir in 3 well beaten eggs.

Serve

  1. Pour the mixture over the cabbage.

Nutrition, whole recipe (rough)

180Calories
6 gProtein
17 gFat
1 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Egg1 large egg (50g)78

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

By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog]. 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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Cabbage (in the method)
Forms the bulk of the dish and becomes tender when cooked in salt water.
Eggs
Thicken the sauce as they cook gently, giving it a creamy, set texture.
Butter
Adds richness and a smooth mouthfeel to the sauce.
Vinegar (in the method)
Adds acidity that sharpens the flavour and balances the sweetness and richness.

The step that matters

Stir in the beaten eggs. Eggs thicken when heated gently; if the sauce is too hot or added carelessly, the eggs can scramble and turn grainy instead of forming a smooth, creamy sauce.

“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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