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Śląsko Modro Kapusta

A sautéed cabbage dish with bacon, onion, salt, pepper, sugar, and vinegar.

From the Wikibooks Cookbook · 7 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 ↓

Śląsko Modro Kapusta

Ingredients

Directions

Prepare

  1. Cook sliced cabbage in salted water.

  2. Dice bacon and fry it in a pan.

  3. Add onion to the bacon, and sauté until translucent.

Combine and season

  1. Drain the cabbage, and toss with the bacon and onion.

  2. Season to your liking with salt, pepper, sugar, and vinegar.

Nutrition, whole recipe (rough)

200Calories
8 gProtein
4 gFat
35 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Broccoli1 cup chopped (156g)55
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Bacon1 slice cooked (8g)43
Black Pepper1 tsp ground (2.3g)6
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

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

Red cabbage
Forms the bulk of the dish and becomes tender when cooked in salted water.
Bacon
Adds fat and savory flavor as it renders into the pan.
Onion
Adds sweetness and aroma as it softens in the bacon fat.
Vinegar
Adds acidity that brightens the flavor and helps the cabbage keep its red color.

The step that matters

Add vinegar at the end. Red cabbage pigments are sensitive to pH. Acid such as vinegar keeps the cabbage red and sharpens flavor, while cooking without acid can turn it bluish. Taste and adjust after combining, since sugar and salt also shape the final balance.

Swap the onion

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

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

Fit is the average pairing score against cabbage, pepper, sugar, 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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