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Cabbage a LA Cauliflower

A sautéed cabbage dish flavored with butter, salt, and cream or milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cabbage a LA Cauliflower

Ingredients

Directions

Prepare

  1. Finely chop the cabbage as for slaw.

  2. Place it in a stewpan and cover with water.

Cook and finish

  1. Cover the stewpan tightly and cook until tender.

  2. Drain off the water and add butter and salt.

  3. Stir in sweet cream or milk and heat for a few minutes before serving.

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

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

  2. Cabbage + buttertop 26% of all pairs
    Smell alikemoderate
    Cooked together2,397 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. 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 body of the dish and softens into a tender, mild vegetable base when cooked covered.
Butter
Adds richness and a smooth, silky mouthfeel to the cooked cabbage.
Sweet cream or milk
Adds moisture and creaminess, mellowing the cabbage into a soft, rich texture.

The step that matters

Cook until tender. Cabbage cooked covered in water can turn watery and sulfurous if overcooked or left too long. Cooking only until tender keeps its texture and mild flavour intact.

Swap the cabbage

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

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

Fit is the average pairing score against butter, 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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