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Scalloped Cabbage

A baked cabbage dish with soup stock, salt, pepper, and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Scalloped 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 ↓

Scalloped 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. Boil the cabbage in salted water until tender.

  2. Remove the cabbage from the pot.

  3. Quarter the cabbage.

  4. Let the cabbage cool.

  5. Chop the cooled cabbage.

  6. Stir in salt and pepper.

Bake and brown

  1. Place the mixture in a greased baking dish.

  2. Pour the soup stock over the cabbage.

  3. Sprinkle with bread crumbs.

  4. Cover the dish.

  5. Bake at 350°F (175°C) for 30 minutes.

  6. Uncover and brown.

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. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Cabbage + breadtop 21% of all pairs
    Smell alikemoderate
    Cooked together380 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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 becomes tender when boiled and then baked.
Soup stock
Adds moisture and savoury flavour as the dish bakes.
Bread crumbs
Form a topping that browns in the oven for a crisp finish.

The step that matters

Uncover and brown. Baking covered traps steam and keeps the top soft. Uncovering exposes the bread crumbs to dry oven heat, which drives the browning reactions that give a golden crust. Watch closely so the topping browns without burning.

Swap the cabbage

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

  1. Capsicumfits better
  2. Tomatofits better
  3. Spinachfits better
  4. Cabbagethe original

Fit is the average pairing score against pepper, bread. 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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