Why it works: Cream and vinegar are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 4,064 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓
Cabbage Fried
Ingredients
Directions
Prepare
Cut the cabbage very finely on a slaw cutter, if possible; salt and pepper, stir well, and let stand five minutes.
Cook and serve
Heat an iron kettle until smoking hot, drop one tablespoon lard into it, then add the cabbage, stirring briskly until tender; send to table immediately.
Add one-half cup sweet cream and stir well; then add three tablespoons vinegar after the cream has been stirred and after the mixture is taken from the stove.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lard | 1 tbsp (12.8g) | 115 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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.
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Cream + vinegartop 25% of all pairsSmell alikemoderateCooked together4,064 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
- Cabbage (in the method)
- Forms the bulk of the dish and softens as it cooks in the hot fat.
- Sweet cream
- Adds moisture and richness, softening the sharpness of the vinegar.
- Lard
- Fat for frying that keeps the cabbage from sticking and adds savoury flavour.
- Vinegar
- Adds acidity that brightens the rich cream and cuts through the fat.
The step that matters
Adding the vinegar last, off the heat. Acid can curdle cream when it is hot, so the vinegar goes in only after the cream is stirred through and the pan is off the stove. Adding it earlier risks a split, grainy sauce.
“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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