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Cabbage Pudding

A baked casserole of boiled cabbage mixed with eggs, butter, milk, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cabbage and pepper are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,081 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Cabbage Pudding

Ingredients

Directions

Prepare the cabbage

  1. Boil the cabbage in water for 20 minutes.

  2. Change the water with more boiling water and continue boiling until tender.

  3. Drain the cabbage well and let it cool.

  4. Chop the cooled cabbage finely.

Make the pudding

  1. Mix the chopped cabbage with the beaten eggs, salt, pepper, butter, and milk or cream.

  2. Stir everything together and pour into a buttered baking dish.

  3. Bake until hot and serve immediately.

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 + peppertop 5% of all pairs
    Smell alikemoderate
    Cooked together4,081 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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 pudding and gives it its main body and mild sweetness when cooked until tender.
Eggs
Bind the chopped cabbage together and set when baked, giving the pudding structure.
Butter
Adds fat and richness, contributing flavour and a softer texture.
Milk or cream
Adds moisture and richness, helping the mixture stay tender as the eggs set.

The step that matters

Drain the cabbage well and let it cool. Excess water left in the cabbage dilutes the egg mixture and can make the pudding watery or loose when it sets. Cooling it before mixing keeps the eggs from scrambling on contact.

Swap the cabbage

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

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

Fit is the average pairing score against egg, pepper, butter, milk. 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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