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Cabbage, German Style

A braised cabbage dish cooked with onions, butter, vinegar, and stock topping.

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, German Style

Ingredients

Directions

Prepare

  1. Trim and wash the cabbage, cut out the stalks, and shred the leaves.

  2. In a saucepan, heat the butter or lard and lightly fry the onions without browning them.

Braise and finish

  1. Add the shredded cabbage, season with salt and pepper, and cover the saucepan.

  2. Cook slowly for 20 minutes, stirring occasionally.

  3. Add the vinegar and cook until the moisture is reduced.

  4. Stir in a few spoonfuls of topping from the stock-pot and cook until the cabbage is thoroughly done.

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

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

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Cabbage + vinegartop 13% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

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

  5. Onion + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 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 bulk of the dish and softens into tender strands as it braises in its own moisture.
Onions
Lightly fried in fat to add sweetness and savory depth without browning.
Butter or lard
Fat for frying the onions and adds richness to the braised cabbage.
Vinegar
Adds acidity that brightens the flavor and balances the sweetness of the cabbage.
Stock-pot topping
Adds concentrated savory flavor and liquid to finish the braise.

The step that matters

Keeping the onions from browning. Onions fried gently stay sweet and mild, while browned onions turn bitter and can change the color and flavor of the whole braise.

Swap the onion

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

  1. Mustardfits better
  2. Radishfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against cabbage, butter, pepper, vinegar. 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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