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Stuffed Cabbage

A dish of cabbage leaves filled with sausage and breadcrumbs, simmered in brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cabbage and sauce work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 437 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Stuffed Cabbage

Ingredients

Directions

Prepare the filling

  1. Blanch the cabbage and cut out the center stalk of each leaf.

  2. Remove the skin from the sausages and mix the meat with breadcrumbs and seasoning.

  3. Form the mixture into small rolls and place one on each cabbage leaf.

Cook and serve

  1. Roll the leaves into bundles and tie them with string.

  2. Cook in brown sauce for about 45 minutes.

  3. Remove the string and serve hot with the sauce strained over.

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. Cabbage + saucetop 29% of all pairs
    Smell alikelow
    Cooked together437 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Sausages
Provide the seasoned meat that forms the filling and gives savory flavor.
Breadcrumbs
Absorb moisture and help bind the sausage meat so the rolls hold together.
Cabbage
Its leaves wrap around the filling and hold it during cooking.
Brown sauce
Cooks the bundles in liquid, adding moisture and rich, savory flavor.

The step that matters

Forming and tying the bundles. If the rolls are packed loosely or the leaves are torn, the filling can fall out during cooking. Tying the leaves firmly keeps the filling enclosed while it cooks in the 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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