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Baked Cabbage

A baked cabbage dish with eggs, milk, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Baked Cabbage

Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Baked 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

  1. Cut the cabbage into fine pieces.

  2. Cook in boiling salted water until tender.

  3. Drain the cabbage and transfer it to a pudding dish.

Bake and serve

  1. Add the beaten eggs and milk, then stir to combine.

  2. Place in the oven to brown at 350°F (175°C).

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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Cabbage + milktop 25% of all pairs
    Smell alikemoderate
    Cooked together599 recipes

    Shared aroma: 2-hexenal (green, leafy).

  3. Cabbage + eggtop 32% of all pairs
    Smell alikemoderate
    Cooked together1,391 recipes

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

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 main body and vegetable flavour.
Eggs
Set when baked, binding the cabbage into a firm, sliceable custard.
Milk
Adds moisture and softness to the egg mixture as it bakes.

The step that matters

Baking until browned. Eggs set as they heat, and too little or too much time in the oven can leave the custard runny or dry. Watching the colour helps you judge when it is done.

Swap the cabbage

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

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

Fit is the average pairing score against milk, egg. 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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