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Creamed Cabbage

A cabbage dish simmered in water, then tossed with a cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cabbage and cream work together. They rank in the top 31% of all ingredient pairs, and cooks put them together in 778 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Creamed Cabbage

Ingredients

Directions

Prepare

  1. Cut half of the cabbage into dice and soak in cold water until crisp.

Cook the cabbage

  1. Bring a saucepan of water to a rapid boil and add the drained cabbage slowly.

  2. Add the salt and do not cover the pan.

  3. Boil the cabbage uncovered for 20 to 30 minutes until tender.

  4. Drain the cabbage, reserving some cooking water for the sauce.

Make the sauce and serve

  1. Combine the reserved water with the cream to make a sauce.

  2. Place the drained cabbage in a heated dish.

  3. Pour the sauce over it.

  4. Serve hot.

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

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Cabbage
Forms the tender vegetable base of the dish, softening as it boils.
Cream
Adds richness and a smooth, silky texture to the cooking-water sauce.

The step that matters

Boil the cabbage uncovered. Cooking uncovered lets volatile sulfur compounds that cause a strong cabbage smell escape, keeping the flavour milder. Cooking until just tender avoids mushy, waterlogged cabbage.

“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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