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Baked Oabbage

A baked cabbage dish with eggs, butter, cream, paprika, and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Baked Oabbage

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the cabbage

  1. Boil the cabbage in two waters until tender.

  2. Drain the cabbage and let it cool.

  3. Chop the cooled cabbage finely.

Mix and bake

  1. In a bowl, mix the beaten eggs, melted butter, cream, salt, and paprika.

  2. Stir the mixture into the chopped cabbage.

  3. Transfer the mixture to a buttered pudding dish.

  4. Sprinkle bread crumbs over the top.

  5. Bake at 400°F (200°C) until brown.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: ethyl octanoate (fruity, wine).

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 vegetable flavour and texture.
Eggs
Bind the mixture and set when baked, holding the cabbage together.
Butter
Adds richness and fat, contributing flavour and a tender texture.
Cream
Adds moisture and richness, keeping the baked mixture soft.
Bread crumbs
Form a topping that browns in the oven, adding crispness.

The step that matters

Let the cabbage cool before chopping and mixing. Hot cabbage would begin to scramble the beaten eggs on contact and thin the cream and butter, so the custard may set unevenly. Cooling first keeps the egg mixture smooth and helps it bind properly when baked.

Swap the cabbage

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

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

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