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Fried Cabbage

A dish of sautéed cabbage with pepper, sea salt, and bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Fried Cabbage

Ingredients

Directions

Prepare

  1. Reserve some cabbage from dinner and set it aside until the next morning.

  2. Chop the cabbage finely and season with pepper and coarse sea salt.

Cook

  1. Fry the seasoned cabbage in a skillet with a slice of fat bacon until browned.

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).

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 browns in the pan, developing sweetness and savory flavor.
Fat bacon
Adds fat for frying and savory flavor that carries into the cabbage.

The step that matters

Fry until browned. Cabbage cooked too briefly stays pale and watery. Enough heat and time let its moisture evaporate and its sugars caramelize, producing browning and a sweeter flavor.

“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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