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Boiled Cabbage

A boiled cabbage dish seasoned with sea salt and optional almond or peanut cream, finished with lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Almond and lemon match in chemistry and in kitchens. They rank in the top 10% of all ingredient pairs, and cooks put them together in 5,655 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Boiled Cabbage

Ingredients

Directions

Prepare

  1. Remove the withered leaves from the cabbage and shave it finely, discarding the heart.

Cook

  1. Boil the cabbage in rapidly boiling water until tender.

  2. Add coarse sea salt and let it stew for 10 minutes.

  3. If there is excess water, drain it off and add enough almond or peanut cream to season well.

Serve

  1. Serve hot, adding lemon juice if desired.

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. Almond + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

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

  3. Cabbage + almondtop 15% of all pairs
    Smell alikestrong
    Cooked together42 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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 becomes tender when boiled and stewed.
Almond or peanut cream
Adds richness and fat, seasoning the cabbage and giving it a creamy texture.
Coarse sea salt
Seasons the cabbage and draws out flavour as it stews.

The step that matters

Drain the excess water before adding the cream. Surplus water dilutes the cream and makes the dish watery, so draining first lets the cream cling to the cabbage and season it properly.

Swap the lemon

The recipe marks lemon as optional. How well each one fits the dish's main ingredients (cabbage, almond):

  1. Avocadofits better
  2. Limefits better
  3. Coconutfits better
  4. Lemonthe original

Fit is the average pairing score against cabbage, almond. 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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