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Salad

Cooked Cabbage Salad

A salad of boiled cabbage served with French dressing on lettuce leaves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cabbage and lettuce match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 622 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Cooked Cabbage Salad

Ingredients

Directions

Prepare

  1. Cut the cabbage into four pieces, removing most of the center heart.

Cook

  1. Boil salted water and cook the cabbage for exactly 30 minutes.

  2. Carefully remove the cabbage from the water, ensuring the pieces hold their shape.

Serve

  1. Once cold, place the cabbage on a lettuce leaf and pour French dressing over it.

  2. If the cabbage quarters are too large, cut them into two parts.

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 + lettucetop 4% of all pairs
    Smell alikestrong
    Cooked together622 recipes

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

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

What each ingredient does

Cabbage
Provides the main body of the salad, becoming tender and mild after boiling.
French dressing
Adds acidity and fat, moistening the cooled cabbage and adding flavour.

The step that matters

Carefully remove the cabbage from the water. Cooked cabbage is soft and can break apart easily. Lifting it gently while it is hot keeps the pieces intact so they hold their shape once cold.

“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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