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A Duten Recipe Ror CaBBAGE

A cabbage dish cooked with bacon, vinegar, claret, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Caraway and flour match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,435 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

A Duten Recipe Ror CaBBAGE

Ingredients

Directions

Prepare

  1. Quarter the cabbage and remove the stalk, then cut it into very fine strips.

  2. Sprinkle the cabbage with salt and vinegar, and let it stand.

  3. Dice the bacon and fry it until crisp, then remove it from the pan.

Cook and serve

  1. Add the cabbage to the hot fat, then add the soup or gravy.

  2. Cover and cook slowly for one hour.

  3. Stir in the claret, sugar, and caraway seeds, then dredge with flour.

  4. Simmer for ten minutes and serve.

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. Caraway + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together1,435 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Cabbage + carawaytop 7% of all pairs
    Smell alikemoderate
    Cooked together60 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

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

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

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 cooks slowly.
Vinegar
Adds acidity that brightens the cabbage and balances the richness of the bacon fat.
Bacon
Provides fat and savoury flavour, and its rendered fat cooks the cabbage.
Soup or gravy
Adds moisture and body so the cabbage braises rather than dries out.
Claret
Contributes acidity and wine flavour to the cooking liquid.
Flour
Dredged over the cabbage to thicken the cooking liquid into a light sauce.

The step that matters

Cook slowly with the lid on. Slow, covered cooking lets the cabbage soften and release moisture gently. Too much heat can scorch the flour and sugar or leave the cabbage tough and dry.

Swap the cabbage

How well each one fits the dish's main ingredients (vinegar, sugar, caraway, flour):

  1. Beetrootfits better
  2. Mustardfits better
  3. Shallotfits better
  4. Cabbagethe original

Fit is the average pairing score against vinegar, sugar, caraway, flour. 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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