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Braised Stuffed Cabbage

Braised stuffed cabbage with mushroom filling, boiled and baked, served with a reduced sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Clove and parsley match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 6,768 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Braised Stuffed Cabbage

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the cabbage

  1. Remove the outer leaves from the cabbages.

  2. Cut each cabbage in half.

  3. Wash the halves well.

  4. Plunge the cabbage halves into boiling water with salt and baking soda. Boil for 15 minutes.

  5. Drain the cabbage halves.

  6. Cool them in cold water.

  7. Press them gently.

  8. Place them on a sieve to drain.

Make and fill

  1. In a bowl, mix the chopped mushrooms, breadcrumbs, parsley, and egg yolks. Season the mixture to taste. Mix in the butter.

  2. Fill the center of each cabbage half with the stuffing.

  3. Fit the cabbage halves together.

  4. Tie them with thin string.

Braise and serve

  1. Place the cabbage rolls in a stewpan with hot water and MARMITE. Add the onion with the clove to the stewpan.

  2. Braise gently in the oven at 350°F (175°C) for about an hour, basting occasionally.

  3. Once done, remove the cabbage rolls. Take off the string. Place the cabbage rolls on a serving dish.

  4. Remove the fat from the liquid in the pan. Thicken the liquid slightly. Pour the sauce over the cabbage rolls.

  5. 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. Clove + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Cabbage + oniontop 7% of all pairs
    Smell alikestrong
    Cooked together3,001 recipes

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

  4. Cabbage + parsleytop 8% of all pairs
    Smell alikestrong
    Cooked together660 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Cabbages
Forms the wrapping that holds the stuffing and becomes tender when braised.
Egg yolks
Bind the stuffing together and help it set when heated.
Breadcrumbs
Absorb moisture and give the stuffing body and a soft texture.
Mushrooms
Add savoury, earthy flavour to the stuffing.
Butter
Adds richness and moisture to the stuffing.

The step that matters

Boil the cabbage halves for 15 minutes. Boiling softens the cabbage leaves enough to fold and wrap around the stuffing without tearing. Draining, cooling and pressing gently then removes excess water so the rolls hold their shape and the sauce is not diluted.

Swap the cabbage

How well each one fits the dish's main ingredients (egg, mushroom, onion, clove, butter, parsley):

  1. Shallotfits better
  2. Chivefits better
  3. Leekfits better
  4. Cabbagethe original

Fit is the average pairing score against egg, mushroom, onion, clove, butter, parsley. 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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