Why it works: Pepper and vinegar are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 27,814 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓
Fried Cabbage
Ingredients
Directions
Prepare
Slice the cabbage coarsely, as for slaw.
Place the sliced cabbage in a skillet with enough water to cover it.
Boil and drain
Boil the cabbage for twenty minutes, keeping it closely covered.
Pour off most of the water.
Season and finish
Add butter, pepper, salt, and half a teacup of vinegar.
Cook the cabbage for about ten minutes longer.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 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.
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. See the original page.
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.
-
Pepper + vinegartop 14% of all pairsSmell alikemoderateCooked together27,814 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Vinegar
- Adds acidity that sharpens and brightens the flavour of the cooked cabbage.
The step that matters
Pouring off most of the water. Water left in the pan dilutes the butter and vinegar added later and keeps the cabbage soggy, so the seasoning tastes weak and the texture turns limp.
“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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