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Cabbage

Canned cabbage preserved with salt side meat or corned beef and brine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cabbage and meat work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 292 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Cabbage

Ingredients

Directions

Prepare the cabbage

  1. Cut the cabbage heads into quarters lengthwise and remove part of the core.

  2. Blanch the cabbage in boiling water for 8 minutes, then plunge into cold water for 10 minutes.

Fill and seal the cans

  1. Fill the cans with cabbage, adding a small slice of salt side meat or corned beef.

  2. Cover the filled cans with brine.

  3. Exhaust No. 3 cans for 3 minutes.

  4. Process the cans for 45 minutes at 240°F (115°C).

  5. Exhaust No. 10 cans for 5 minutes.

  6. Process the cans for 55 minutes at 240°F (115°C).

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 + meattop 26% of all pairs
    Smell alikelow
    Cooked together292 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Small solid heads of early garden variety cabbage
Forms the main body of the canned product, providing its texture and bulk.
Salt side meat or corned beef
Adds fat and savory flavor to the cabbage during canning.
Brine
Fills the cans around the cabbage, seasoning it and carrying heat during processing.

The step that matters

Process the cans at 240°F (115°C). Low-acid vegetables like cabbage must reach a high temperature for a long time to destroy spoilage and botulinum bacteria. Shortening the time or lowering the temperature risks an unsafe, spoiled product.

“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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