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Cabbage and Garlic Sausage

A hearty stew of cabbage, garlic sausage, and vegetables simmered in a butter‑flour broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Cabbage and Garlic Sausage

Ingredients

Directions

Make the broth

  1. In a pot, melt the butter and stir in the flour to brown them together.

  2. Gradually add the boiling water, stirring continuously.

  3. Add salt, paprika, carrot, onion, herbs, bay leaf, and thyme.

Cook the stew

  1. Once combined, add the cabbage quarters and cook slowly until half tender.

  2. Place the garlic sausage on top of the cabbage, cover, and cook until the cabbage is tender.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Carrot + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Thyme + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together5,608 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Butter
Adds fat and richness, and helps the flour brown for flavour.
Flour
Thickens the broth as it cooks with the butter and water.
Cabbage
Forms the body of the stew and becomes tender and sweet during slow cooking.
Garlic sausage
Adds savoury, meaty flavour that seasons the cabbage as it cooks.
Onion
Adds aromatic sweetness that deepens as it softens in the broth.
Carrot
Adds mild sweetness and body to the broth.

The step that matters

Cooking the cabbage slowly until half tender before adding the sausage. Cabbage needs gentle, extended heat to soften fully. Cooking it too fast can leave it tough or scorched, while adding the sausage at the right point lets its flavour move into the cabbage without overcooking the meat.

Swap the cabbage

How well each one fits the dish's main ingredients (butter, flour, carrot, onion, thyme, garlic):

  1. Leekfits better
  2. Chivefits better
  3. Parsnipfits better
  4. Cabbagethe original

Fit is the average pairing score against butter, flour, carrot, onion, thyme, garlic. 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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