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Baked Cabbage

A baked cabbage dish with milk, egg, butter, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Baked Cabbage

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 ↓

Baked Cabbage

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the cabbage

  1. Cut the cabbage into small pieces and boil until tender.

  2. Drain the water and chop the cabbage finely.

Assemble and bake

  1. In a bowl, mix the milk, beaten egg, melted butter, salt, and white pepper.

  2. Combine the mixture with the chopped cabbage and transfer to a baking pan.

  3. Dot the top with small pieces of butter and bake at 350°F (175°C) for 20 minutes.

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.

Photo for illustrative purposes only · Contact us to use it

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. Egg + buttertop 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. Egg + white peppertop 21% of all pairs
    Smell alikelow
    Cooked together2,312 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  5. Cabbage + white peppertop 24% of all pairs
    Smell alikelow
    Cooked together97 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

What each ingredient does

Cabbage
Forms the bulk of the dish and provides the vegetable body that holds the custard.
Egg
Sets when baked, binding the milk and cabbage into a firm, sliceable custard.
Rich milk
Supplies moisture and richness that cook into a soft, creamy custard around the cabbage.
Butter
Adds fat for richness and flavor, and browns on the surface as it bakes.

The step that matters

Drain the cabbage well. Excess water left on the chopped cabbage dilutes the milk and egg mixture, so the custard may not set firmly and can turn watery.

Swap the cabbage

How well each one fits the dish's main ingredients (milk, egg, butter, white pepper):

  1. Potatofits better
  2. Asparagusfits better
  3. Capsicumfits better
  4. Cabbagethe original

Fit is the average pairing score against milk, egg, butter, white pepper. 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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