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Baked Cabbage

Baked cabbage mixed with beaten eggs, salt, and nut cream, then baked until set.

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

Why it works: Cream and butter 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 ↓

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.

Cook the cabbage

  1. Cook finely sliced or chopped cabbage in boiling water until very tender, about 2 hours.

  2. Let it cool.

Combine and bake

  1. In a bowl, combine cooked cabbage, beaten eggs, salt, and nut cream. Mix well.

  2. Pour the mixture over the cabbage and bake in a moderate oven at 350°F (175°C) until set.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

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

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

  4. Cream + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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 holds moisture as it cooks.
Eggs
Set when heated, binding the cabbage into a firm, sliceable custard-like mass.
Nut cream
Adds moisture and a little richness, keeping the baked mixture from drying out.

The step that matters

Bake until set. Egg proteins coagulate as they heat and firm the mixture. Stopping at the point where the centre is just set keeps it tender; overbaking squeezes out liquid and makes the eggs dry and rubbery.

Swap the cabbage

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

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

Fit is the average pairing score against egg, cream, almond, butter. 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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