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Baked Cabbage

A baked dish of cabbage mixed with eggs, butter, cream, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Baked Cabbage

Why it works: Cabbage and pepper are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,081 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Baked Cabbage

Ingredients

Directions

Prepare the cabbage

  1. Cook the cabbage as you would for boiled cabbage, then drain and let it cool.

  2. Chop the cooled cabbage finely.

Mix and bake

  1. In a bowl, combine the chopped cabbage with the beaten eggs, butter, pepper, salt, and cream.

  2. Stir the mixture well and transfer it to a buttered baking dish.

  3. Bake until the top is brown and serve hot.

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. Cabbage + peppertop 5% of all pairs
    Smell alikemoderate
    Cooked together4,081 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

    Shared aroma: decanal (soap, orange peel).

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

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

  5. Pepper + creamtop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

Pepper and cream barely smell alike, yet cooks put them together in 21,449 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

Cabbage
Forms the bulk of the dish and gives it its body and mild sweetness when cooked.
Eggs
Bind the chopped cabbage together and set into a custardy structure as they bake.
Cream
Adds moisture and richness, keeping the mixture tender rather than dry.
Butter
Adds fat and flavour and helps the top brown in the oven.

The step that matters

Drain and cool the cabbage well. Excess water from boiled cabbage thins the egg and cream mixture, so it may not set firmly and can turn watery while baking. Cooling and chopping it finely helps the custard bind.

Swap the cabbage

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

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

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