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Ladies' Cabbage

A baked cabbage dish with eggs, butter, milk, pepper, and salt.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 5 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Ladies' Cabbage

Ingredients

Directions

Prepare the cabbage

  1. Boil a firm white cabbage for fifteen minutes, changing the water then for more from the boiling tea-kettle.

  2. When tender, drain and set aside until perfectly cold.

  3. Chop the cabbage finely.

Mix and bake

  1. Add two beaten eggs, a tablespoonful of butter, pepper, salt, and three tablespoonfuls of rich milk or cream, and stir all well together.

  2. Bake in a buttered pudding dish until brown.

  3. Serve very hot.

Nutrition, whole recipe (rough)

335Calories
15 gProtein
25 gFat
14 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
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 F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

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

  5. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Eggs
Bind the chopped cabbage and set into a firm, sliceable custard as they cook.
Rich milk
Adds moisture and softness, loosening the eggs so the mixture stays tender.
Butter
Adds richness and flavour, and helps the top brown in the oven.

The step that matters

Let the cabbage cool completely before mixing. Warm cabbage would start cooking the beaten eggs unevenly and thin the mixture with moisture, so the custard may set loosely or curdle. Cooling it fully keeps the texture even.

“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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