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Cabbage Au Maitre Dhotel

A sautéed cabbage dish flavored with paprika, butter, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cabbage and lemon work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 397 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Cabbage Au Maitre Dhotel

Ingredients

Directions

Prepare the cabbage

  1. Boil the cabbage in two waters until tender.

  2. Let it cool completely before chopping.

  3. Season the chopped cabbage with paprika and salt.

Cook and finish

  1. Stir the cabbage into a saucepan with hot stock.

  2. Cook until heated through and almost dry.

  3. Add melted butter and lemon juice.

  4. Serve.

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 + lemontop 13% of all pairs
    Smell alikemoderate
    Cooked together397 recipes

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

  2. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

  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

Cabbage
Forms the bulk of the dish; boiling softens it so it becomes tender enough to chop and heat through.
Butter
Adds richness and a smooth, glossy finish to the cooked cabbage.
Lemon juice
Adds acidity that brightens the rich butter and the sweetness of the cabbage.
Paprika
Contributes colour and a mild, warm flavour to the cabbage.

The step that matters

Cook until heated through and almost dry. Stopping before the cabbage is fully dry keeps it moist, while cooking long enough removes excess water so the butter and lemon are not diluted. Too much liquid left behind makes the dish watery.

Swap the cabbage

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

  1. Shallotfits better
  2. Asparagusfits better
  3. Leekfits better
  4. Cabbagethe original

Fit is the average pairing score against butter, lemon. 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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