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Turnip Rooted Cabbage

Boiled slices of turnip-rooted cabbage served hot with melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Turnip and cabbage match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 897 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Turnip Rooted Cabbage

Ingredients

Directions

Prepare

  1. Cut the cabbage root into 1-inch thick slices.

  2. Peel off the rind.

Cook and serve

  1. Boil the slices in a large pot of water until tender.

  2. Serve hot with melted butter poured over it.

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. Turnip + cabbagetop 2% of all pairs
    Smell alikestrong
    Cooked together897 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Turnip + buttertop 25% of all pairs
    Smell alikemoderate
    Cooked together4,100 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Cabbage + buttertop 26% of all pairs
    Smell alikemoderate
    Cooked together2,397 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Turnip rooted cabbage
Forms the main body of the dish, and boiling softens its firm flesh into a tender texture.
Melted butter
Adds fat and richness, coating the warm slices and carrying a rounder, savoury flavour.

The step that matters

Boil until tender. Heat softens the cell walls and starches in the slices. Stopping too early leaves the centre firm, while boiling too long makes the slices waterlogged and mushy.

Swap the cabbage

How well each one fits the dish's main ingredients (turnip, butter):

  1. Leekfits better
  2. Parsnipfits better
  3. Chivefits better
  4. Cabbagethe original

Fit is the average pairing score against turnip, butter. 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.

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