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Cabbage, savoy, boiled, drained — Ingredient · Foodgeist
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Cabbage, savoy, boiled, drained
Aroma profile Derived from this ingredient’s flavor compounds
aromatic ×9
pungent ×8
grassy ×7
green ×8
fresh ×7
mint ×6
medicinal ×5
camphoraceous ×5
Taste profile Derived from this ingredient's compounds · measured taste classes
bitter sweet sour
Composition 60 compounds predicted — inferred from related foods, not directly measured
predicted composition — no direct measurement on record for this food Best pairings Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
brussels sprout Broccoli Mustard Cauliflower Molecular affinity Pairs well with — ingredients that share aroma compounds
Based on shared flavor compounds · click to explore
Share Pinterest converts best for culinary content Multi-source verified Verification: Independently verified
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.
(+)-taxifolin
(±)-menthone
(2e)-2-butylidene-4-hydroxy-5-methyl-3(2h)-furanone
(2e)-2-ethylidene-4-hydroxy-5-methyl-3(2h)-furanone
(2e)-4-hydroxy-5-methyl-2-propylidene-3(2h)-furanone
+30 more
Predicted from chemically-related foods · click to view molecular profile
Kohlrabi Wasabi Mustard Greens chinese cabbage… chinese cabbage… Cabbage, savo… ◆ cross-validated
brussels sprout 9% shared aroma Broccoli 8% shared aroma Mustard 8% shared aroma Cauliflower 7% shared aroma Kohlrabi 4% shared aroma Wasabi 4% shared aroma Mustard Greens 3% shared aroma chinese cabbage head (raw) 3% shared aroma chinese cabbage head 3% shared aroma brussels sprout shares flavor compounds
Broccoli shares flavor compounds
Mustard shares flavor compounds
Cauliflower shares flavor compounds
Kohlrabi shares flavor compounds
Wasabi shares flavor compounds
Mustard Greens shares flavor compounds
chinese cabbage head (raw) shares flavor compounds
chinese cabbage head shares flavor compounds
Pairing strength is model-derived from our data axes, not a measured taste test.
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