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Scalloped Cabbage

A baked cabbage dish layered with white sauce and bread crumbs.

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

Why it works: Cabbage and bread work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 380 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Scalloped Cabbage

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Grease a baking dish.

Assemble

  1. Layer cooked cabbage in the dish.

  2. Cover with a layer of white sauce.

  3. Repeat the layers until you have three layers of each.

  4. Top with bread crumbs mixed with melted fat or oil, if using.

Bake

  1. Bake for 30 minutes.

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

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Sauce + breadtop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Cabbage + saucetop 29% of all pairs
    Smell alikelow
    Cooked together437 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Cooked cabbage
Forms the bulk of the dish and provides its main vegetable flavor and texture.
White sauce
Adds moisture and creaminess that binds the layers together as the dish bakes.
Bread crumbs
Forms a crisp, golden topping through browning in the oven.

Swap the cabbage

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

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

Fit is the average pairing score against sauce, 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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