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Cabbage a LA Cauliflower

A dish of finely chopped cabbage cooked with butter, cream or milk, and seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cabbage a LA Cauliflower

Ingredients

Directions

Prepare

  1. Finely chop the cabbage and place it in a saucepan.

  2. Cover with water and cook until tender, keeping the lid on.

Finish and serve

  1. Drain the water and add a small piece of butter and salt to taste.

  2. Stir in the cream or milk 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.

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

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

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

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

  3. Cabbage + creamtop 31% of all pairs
    Smell alikelow
    Cooked together778 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Cabbage
Forms the main body of the dish and softens into a tender, mild vegetable base.
Butter
Adds richness and a smooth, rounded flavour to the cooked cabbage.
Cream or milk
Adds moisture and creaminess, turning the cabbage into a silky, saucy side.

The step that matters

Drain the water before adding butter and cream. Excess cooking water would dilute the cream or milk and leave the cabbage watery rather than rich and coated.

Swap the cabbage

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

  1. Potatofits better
  2. Onionfits better
  3. Leekfits better
  4. Cabbagethe original

Fit is the average pairing score against butter, 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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