Skip to main content
Main

Hot Dressing for Cabbage Cooked Without Meat

A hot dressing made from egg yolks, sugar, vinegar, butter, pepper, salt, and milk or cream, poured over cooked cabbage.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Hot Dressing for Cabbage Cooked Without Meat

Ingredients

Directions

Make the dressing

  1. In a saucepan, beat together the egg yolks, brown sugar, vinegar, butter, pepper, and salt until well combined.

  2. Stir the mixture over medium heat until it boils.

  3. Remove from heat and add the milk or cream.

Serve

  1. Pour the hot dressing over the cooked cabbage and 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Thicken the dressing and add richness as they set when heated.
Brown sugar
Adds sweetness and a caramel note that balances the vinegar.
Vinegar
Adds acidity that gives the dressing its sharp, tangy flavor.
Butter
Adds fat for a smooth, rich texture and mouthfeel.
Milk or cream
Adds moisture and dilutes the dressing to a pourable consistency.

The step that matters

Stir over medium heat until it boils. Egg yolks thicken when heated but can scramble if overheated too fast. Stirring constantly and taking the pan off the heat once it boils keeps the dressing smooth.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes