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Baked Cabbage

A baked cabbage dish with eggs, salt, and cream or milk.

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

Why it works: Egg and cream are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Baked Cabbage

Ingredients

Directions

Prepare

  1. Prepare and chop the cabbage.

  2. Boil the cabbage until tender, then drain and let it cool.

Mix and bake

  1. Add the eggs and salt to the cabbage, then mix in the cream or milk.

  2. Transfer the mixture to a pudding dish and bake until lightly browned.

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. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Cabbage + creamtop 31% of all pairs
    Smell alikelow
    Cooked together778 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Cabbage + eggtop 32% of all pairs
    Smell alikemoderate
    Cooked together1,391 recipes

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

Egg and cream barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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 body once cooked and cooled.
Eggs
Bind the mixture and set during baking to hold it together.
Cream or milk
Adds moisture and richness, keeping the custard-like texture tender.

The step that matters

Draining and cooling the cabbage. Excess water left in the cabbage thins the egg mixture and keeps it from setting firmly, so it should be well drained and cooled before adding the eggs.

Swap the cabbage

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

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

Fit is the average pairing score against egg, cream. 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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